Soak ingredients that need soaking.
Chopped the shiitake mushroom and carrots in match stick pieces.
Cut the enoki mushoom, wood ear, dried beancurd, and bean vermicelli in the similar sizes with the shiitake mushroom and carrot matchsticks.
In a pan or wok, add about 1 tablespoon of cooking oil and chopped shallots.
Add in shiitake mushroom and carrots and cook until the carrots become a little soft.
Add dried beancurd, enoki mushoom, and wood ear. Stir fry.
Add the seasonings (sugar, soy sauce, vegetarian mushroom sauce).
Add bean vermicelli. Stir fry a little bit and turn off the heat.
Let the mixture to cool down. It takes about 30 minutes to be completely cooled down.
Wrap in the spring roll wrapper. Place the mixture at the edge and roll them. Seal with the corn starch and water mixture.
Deep fry the spring rolls.

frozen spring roll wrapper
carrots
6 pcs dried shiitake mushroom, soaked in water for 1 hour
100g enoki mushroom
75g dried beancurd
1 small packet bean vermicelli, soaked in water for 15 minutes
8 pcs wood ear (black fungus), soaked in water for 30 minutes
2 pcs shallots, chopped
1 teaspoon soy sauce
1 tablespoon sugar
1 tablespoon mushroom sauce
white pepper to taste
corn starch
water