Prepare the mushrooms: After soaking the dried shiitake mushrooms, squeeze out the excess water, and set them aside. In the same water, soak the glass noodles until softened (about 15-20 minutes).

Mix the veggies: Chop the rehydrated mushrooms and combine them with julienned taro, cabbage, and carrots in a large mixing bowl.

Add the noodles: Once the glass noodles are softened, drain them, cut into 2-inch pieces and toss them into your vegetable mixture.

Sauté for flavor: In a pan, heat 2 tablespoons of neutral oil over medium heat. Add minced garlic and pepper, sautéing until golden and fragrant (about 2 minutes).

Cook the vegetables: Add the vegetable mixture to the pan and cook, stirring frequently, until the taro is tender but not mushy (around 8-10 minutes).

Season the mixture: Combine in the softened glass noodles, chopped cilantro, remaining soy sauce, sugar, and a splash of mushroom soaking water. Taste and adjust seasonings if necessary, then spread the filling on a plate to cool.

Wrap it up: Prepare your spring roll wrappers according to package directions. Place a generous spoonful of filling in the center, fold the sides over the filling, and roll it tightly. Use a paste made from flour and water (or an egg) to seal the edges.

Fry or bake: If frying, heat vegetable oil in a wok or deep pan until hot (about 350°F). Carefully add the spring rolls, a few at a time, frying until golden brown (approximately 2-3 minutes each side). For a healthier option, bake at 425°F until crispy, approximately 20 minutes, flipping halfway.

Serve: Drain on a paper towel and serve immediately with sweet chili sauce for dipping.