Soak noodles and dried mushrooms in separate bowls with warm water for 20 minutes or until soft. Once soft, drain noodles and cut noodles with kitchen shears into smaller pieces. Drain and squeeze excess water from mushrooms and dice into small pieces.
Remove frozen spring roll wrappers and place on counter to thaw for 15 min.
In a large mixing bowl, add all the ingredients: chicken, noodles, mushrooms, carrots, cilantro stems, 2 eggs, soy sauce, oyster sauce, and spices. Using your hands, with gloves to make it less messy, mix everything until well incorporated. The mixture should be pretty sticky.
You can also do a taste test, by place a spoonful into a microwave bowl and heat on high for about 30-45 seconds.
Rolling the Spring Rolls:
Use a large cutting board as your work surface. Carefully peel apart all the spring roll wrappers and place them under a lightly damped towel. This will prevent them from drying out.
Crack the egg in a small bowel and scramble. Then have your filling in a bowl nearby.
Place 1 sheet of spring roll wrapper onto your board and have it in a diamond shape instead of a square. Dip your finger in the egg wash and paint the top of the wrapper at the tip. Add a heaping tablespoon of filling into the center of the wrapper and spread to about 4 in width.
Fold the bottom portion over the filling and smooth it over the filling to shape the spring roll. Then fold the left and right sides up against the filling and smooth over. Then roll upwards until sealed.
If you are cutting the wrappers like I did in the video, then place wrapper in a triangle with the point facing to the top. Dip your finger in the egg wash and paint the top of the wrapper at the tip. Add a heaping tablespoon of filling into the center of the wrapper, towards the bottom, and spread to about 4 in width. Fold the sides over and tightly roll to the top.
Once you have all your spring rolls done, heat oil in a fryer or large pot to 350 degrees. Add spring rolls carefully, but don't overcrowd pan. Carefully flip each spring roll to fry all sides until outside is golden brown.
If frying in batches, keep spring rolls warm on a baking sheet in the oven at 200 degrees. When ready to eat, serve with a side of sweet chili dipping sauce.
If freezing uncooked spring rolls, place in a zip top freezer bag and freeze up to 3 months. Fry spring rolls from frozen until fully cooked and golden brown.