Sift together flour, cornstarch, and salt in a large bowl. Make a well in the center of the bowl.

In the well, add sesame oil, vegetable oil, and 5 Tablespoons of water. Using your hands, mix into a stiff dough and knead until smooth. Place in bowl and cover. Chill for 30 minutes.

In a medium bowl, place noodles and dried mushrooms (if using dried instead of fresh) and cover with boiling water. Let soak for 15 minutes. Drain and slice the mushrooms into think slices. The noodles should be cut to be 5-cm in length.

Heat a large pan and then add chili oil. Heat until hot and quickly add garlic, ginger, and spring onions. Be careful not to breath in the fumes from the chili oil. Stir for 10 seconds.

Add woodear (or shiitake) mushrooms, shimeji mushrooms, carrots, Chinese cabbage, and mange touts. Stir fry for 1 to 2 minutes.

Mix cornstarch and soy sauce together. Add to stir fry with bean sprouts and oyster sauce. Stir fry for another 1 to 2 minutes.

Stir in sesame oil and noodles. Remove from heat and leave the filling to cool.

Lightly knead the wrapper dough for two minutes. Divide into eight (8) equal pieces.

Roll out two discs into an 8-cm disc (roughly shaped). Sprinkle one disc with some cornstarch and place the other disc on top. Roll out stack into a 20-cm circle (roughly shaped).

Heat up a flat frying pan or griddle. Place down the 20-cm circle and cook for 30 seconds. Flip and cook for another 20 seconds. Peel the two layers apart and place on a flat surface. Cover with a wet tea towel.

Repeat the last two steps, stacking the wrappers as they are being made. Trim each wrapper into a square shape (make them as similar as possible)

One wrapper at a time, place the wrapper on a diagonal (it should look like a diamond), place 3 tablespoon of filling about 5-cm from the top corner.

Roll the top corner over the filling, fold the left and right corner toward the center. Brush the bottom corner with the beaten egg and then roll the top down to seal.

In a deep pan, heat oil until it reached 350° Fahrenheit. Fry two or three rolls at a time for about 3 to 4 minutes. Flipping as needed.

Mix the soy sauce, rice vinegar, fish sauce, lime juice, palm sugar, and sesame oil together.