Heat sesame oil in a frying pan over medium heat. Sauté ginger until fragrant, then add ground pork and cook until browned. Next, add carrot, bamboo shoots, and shiitake mushrooms, cooking until the vegetables soften.

Boil the glass noodles for 3 to 5 minutes, then drain and loosen them. Add glass noodles and stir briefly. Then add all ★ seasonings (soy sauce, sake, mirin, sugar, oyster sauce, chicken stock powder). Stir-fry until liquid evaporates. Transfer mixture onto a tray or plate and let cool slightly.

Place a spring roll wrapper flat on a surface and spoon an appropriate amount of filling near the bottom edge. Roll it up once from the bottom, then fold the left and right sides inward. Roll it up once more, sealing the end securely with potato flour-water paste.