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Prepare the filling: Soak the glass noodles in 2 cups of hot water for 10-15 minutes until softened. Drain and chop into smaller pieces.
In a skillet, heat 1 tablespoon of oil over medium heat. Add the shredded carrot, sliced cabbage, beech mushrooms, and minced garlic. Sauté for 2-3 minutes until vegetables are tender. Transfer to a bowl and mix with the chopped glass noodles.
Prepare the shrimp: Season the peeled and deveined shrimp with a pinch of salt and white pepper.
Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, cornstarch, and water.
Assemble the spring rolls: Place a spring roll wrapper on a flat surface in a diamond shape. Place 1-2 shrimp and a spoonful of the vegetable filling near the bottom third of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a bit of beaten egg.
Fry the spring rolls: Heat 4 cups of oil in a large pot or deep fryer to 350°F (175°C). Carefully add the spring rolls and fry for 2-3 minutes until golden brown. Drain on a paper towel-lined plate.
Serve the spring rolls warm with the dipping sauce on the
side
.