Thinly shred the cabbage (about 3 cups packed). Julienne or grate the carrot to make 1 cup. Thinly slice mushrooms and chop the yellow onion into small dice to make 1/2 cup. Mince the garlic and thinly slice the green onions. Rinse the rice vermicelli under warm water briefly, then soak in hot (not boiling) water for 3–5 minutes until pliable but still slightly firm. Drain well and trim to shorter lengths (about 3–4 inches) with kitchen scissors if desired.

Cook the filling

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil. Once hot, add the chopped onion and stir-fry 1–2 minutes until translucent. Add the minced garlic and sliced mushrooms and cook 2–3 minutes until the mushrooms release moisture and begin to brown. Add shredded cabbage and carrot and stir-fry 3–4 minutes until the cabbage has softened but still retains some bite. Add the drained rice vermicelli, soy sauce (2 tbs), oyster or hoisin sauce (1 tbs), sesame oil (1 tsp), salt (1/2 tsp) and pepper (1/4 tsp). Toss constantly 1–2 minutes to combine and heat through so flavors meld. Taste and adjust seasoning (add a little more soy or salt if needed). Remove from heat and let mixture cool until easy to handle (10–15 minutes). Stir in chopped cilantro and green onion at the end.

Assembly & wrappers

Prepare wrappers

If using wheat-based spring roll wrappers (dough sheets), keep them covered with a damp cloth to prevent drying. If using rice paper wrappers, set up a shallow dish of warm water to soften each sheet briefly (about 5–10 seconds) before filling.

Make cornstarch slurry (for sealing)

Mix 1 teaspoon cornstarch with 1 tablespoon water to form a thin paste; this will be used to seal the wrapper edges.

Fill and roll (method for wheat wrappers)

Place 1 wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon about 2–3 tablespoons of the cooled filling onto the lower third of the wrapper, leaving about 1–1.5 inches clear at edges. Fold the bottom corner up over the filling, then fold in the left and right side edges tightly. Brush the top corner edge lightly with cornstarch slurry and finish rolling to seal. Repeat with remaining wrappers and filling (should make about 12 rolls).

Fill and roll (method for rice paper wrappers)

Dip one rice paper sheet in warm water for 5–10 seconds to soften, lay on a clean board. Place 2–3 tablespoons filling in the lower third, fold bottom up, fold sides in, then roll tightly to seal. Small tears can be patched with a dab of cornstarch slurry.

Storage before cooking (optional)

If not cooking immediately, place finished rolls seam-side down on a parchment-lined tray, cover lightly with plastic wrap, and store in the refrigerator for up to 4 hours. For longer storage, freeze on a tray until solid then transfer to a zip-top bag.

Cook options

Pan-fry (crispy): Heat 1–2 tablespoons neutral oil in a nonstick skillet over medium-high heat. Place rolls seam-side down and cook 2–3 minutes per side until golden brown and crisp, turning to brown all sides. Oven-bake (lighter): Preheat oven to 200°C / 400°F. Brush rolls lightly with oil, place seam-side down on a parchment-lined sheet, and bake 12–15 minutes, turning once, until golden. Deep-fry (traditional crispy): Heat oil in a deep pot to 180°C / 350°F and fry 3–4 rolls at a time for 2–3 minutes until golden; drain on paper towels. Note: rice paper wrappers crisp faster and may brown more quickly—watch closely.

Dipping sauce (optional)

Combine 3 tablespoons hoisin sauce with 1 tablespoon peanut butter, 1 teaspoon rice vinegar and 1 teaspoon water. Whisk until smooth. Stir in 1/2 teaspoon chili garlic sauce if you want heat. Adjust thickness with a little more water or peanut butter to taste. Serve alongside warm spring rolls.