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Add a drizzle of oil to a frying pan over medium-high heat then add the garlic and ginger
Sauté for 30 seconds then add the mushrooms, carrot and cabbage along with a pinch of salt
Sauté until the veggies have softened slightly but retain a little crunch then stir in the oyster sauce, mushroom powder, sugar and msg
Add the noodles, stir through until everything is thoroughly mixed then strain any excess liquid from the mixture with a sieve and set aside to cool completely before wrapping
Lay a spring roll pastry sheet out on a dry, flat surface and place 2 heaped tablespoons of the mixture at the corner of one end
Fold the pastry over, roll over tightly, then fold both sides over, continue to roll to the end then brush the edge with a little aquafaba or plant based milk to seal
Brush or spray with oil and air fry for 20 minutes, turning half way, until golden brown and crisp