Vegan spring rolls

Thaw the spring roll sheets and lay a wet kitchen towel on top. This will prevent the sheets from drying out.
Cook your vermicelli noodles according to the package instructions. Drain until there's no water left and the noodles are dry. Cut with scissors.
Peel and finely slice the onion, the ginger, and the garlic.
Peel the carrot and finely slice them (julienne) or grate them.
Chop the mushrooms.
Make the corn starch slurry by adding the corn starch and water together.

In a pan, heat up the sesame oil and sauté the onion, garlic, and ginger. After about 2 or 3 minutes, add in the carrot and mushrooms and sauté until the vegetables are cooked.
Add the sambal/chili paste, and the soy sauce. Cook until all the liquid is evaporated.
Allow to cool and then combine the noodles with this mixture.

Take 1 spring roll sheet and lay it so that one point is pointed towards you.
Scoop a heaping tablespoon of the filling and lay it horizontally on the part that is closest to you.
Fold the edge that was pointed towards you over the filling once.
Fold in the sides. Roll over until there's a small section left. Brush that section with the corn starch slurry. Roll that over and lay it under another wet kitchen towel or cloth.
Repeat until you have no mixture left. I could make exactly 35 spring rolls.

Now you have 2 options: Freeze the spring rolls or immediately fry them.
Frozen you will need to fry them at 180°C/350°F for around 9 minutes or until golden brown.
If you want to prepare them immediately, you will need to fry them at 180°C/350°F for around 6-8 minutes or until golden brown.
(Nutritional values are for one spring roll)