Soak noodles in boiling water 5 minutes. Drain well, place in bowl, and then cut into shorter lengths with scissors. Heat the oil in a skillet over medium-high heat. Add mushrooms, garlic, ginger and cabbage and cook until softened, about 2 minutes. Add carrots, cilantro, green onions, bean sprouts, soy sauce, sesame oil and chili sauce and cook 1-2 minutes more. Gently toss mixture into the noodles. Cool completely. Place a spring roll wrapper - or 2 or 3 if you’re a fast roller - on a work surface. With a brush or your finger tips, wet edges with cornstarch and water mixture. Place a cup of the filling in middle of wrapper. Roll up diagonally, tucking in the edges. Seal edge with cornstarch and water mixture. Repeat with remaining wrappers. (Do not allow uncooked spring roll to touch or they’ll stick). Heat the oil in a deep fryer until it reaches 375 degrees F. Working in batches, add spring rolls and fry until golden, 2-3 minutes. Remove and drain on paper towels. Serve hot, accompanied with sweet chili sauce or plum sauce for dipping.