Directions:
1) Soak the dried vermicelli in warm water until soft.
2) Wash and julienne vegetables. Slice mushrooms. Cut vermicelli into shorter sections once softened.
3) Add 1 tbsp oil and garlic into a frying pan on medium high heat, and lightly stir-fry. Add carrots and cabbage, allowing to cook until slightly softened. Add mushrooms, vermicelli and spices. Add additional oil if necessary.
4) Continue to cook for 1-2 minutes making sure that the spices are well integrated.
5) Scoop vegetable mixture into a bowl and allow to cool.
6) Open package of spring roll wrappers. If frozen, allow to thaw prior to using. Wrappers should be kept damp, so keep covered in packaging, or with a moist towel when not in use.
7) Place the wrapper in front of you in a diamond shape. Place a heaping tablespoon of the vegetable mixture onto the wrapper 1/3 of the way up the wrapper. From the bottom corner take the left and right corners and fold them toward the centre slightly overlapping the points. Fold the bottom corner up and then roll until the top point is reached. Seal the spring roll by using a mixture of flour and water paste.
8) Deep fry spring rolls at 350F for 1 minute turning occasionally to ensure even browning.
9) Remove from oil and drain over paper towels or on a rack.