Soak noodles in room temperature water for 15 minutes and drain. With scissors cut noodles into smaller segments.

Heat wok over medium heat and add vegetable oil (6 tablespoons), garlic and coriander root. Cook until aromatic (1 minute).

To the wok add bean sprouts, mushrooms, carrot, and noodles. Cook until bean sprouts soften. If mixture gets dry add some of the broth (or water).

Add oyster, soy sauce, black pepper, sugar, sesame oil and remaining broth. Stir until sauce is reduced and vegetables and noodles absorb the broth and sauce. Remove from heat and add the green onion.

In a small bowl combine flour and water and mix until smooth (this will be used to seal the spring rolls).

Place spring roll wrapper in front of you (with a damp cloth covering the wrappers you aren't using) and add 3 tablespoons of filling to the bottom third of the wrapper. Start rolling, tightly and after rolling it halfway fold in the sides and keep rolling. To secure the spring roll spread some of the flour mixture on the tip of the spring roll and press against the side. Place spring roll under a damp cloth and set aside.

Repeat with remaining spring roll wrappers and filling.

Heat 4 cups oil for deep frying the spring rolls. To test the oil temperature dip a toothpick into the oil and when bubbles form around it the oil is ready.

Gently slide in 4 spring rolls at a time. Deep fry until golden brown. Remove from pan and drain off oil from the spring rolls (using paper towels or strainer).

Repeat until all spring rolls are fried.