1 pack of spring roll wrappers (or rice paper wrappers)
1 tsp of fresh coriander (to taste) as well as frying or vegetable oil for deep-frying
Let the shiitake mushrooms soaks in water for about 1 hour. Soak the spring roll wrappers in cold water for a minute and place them on a damp kitchen cloth.
Soak the fine Chinese noodles in hot water for about 5 minutes. Drain mushrooms and noodles and cut them into small pieces. Heat the wok oil in a wok and fry the garlic for a minute. Add minced meat and let it fry, constantly stirring. Add bamboo shoots, mushrooms, spring onions, carrot, Chinese noodles, fish sauce, soy sauce and (if wanted) coriander and allow the mixture to fry for 3 minutes.
Place a bit of the filling onto the middle of the wrapper, close up the sides and roll up the wrapper. Close the ends up properly. Heat the oil in the deep fat fryer or wok. Place three or four spring rolls in the oil and fry them until they are gold brown. Place them onto a grid covered with paper towel and allow them to drip off.