PLACE the noodles in a large bowl and pour boiling water over them and leave to soak for 5 minutes. RINSE the noodles under cold water, drain well, then cut into 3-inch lengths. HEAT a wok or large frying pan over a high heat. ADD 1 tablespoon of the oil and stir-fry the carrot, zucchini and cabbage for 2 minutes. ADD the mushrooms and scallions and stir-fry for 2 minutes. ADD the noodles, garlic, ginger and soy sauce to the wok and stir-fry for 1 minute. TRANSFER the mixture to a large bowl and allow to cool a little. REMOVE the spring roll wrappers from the package and cover with a clean damp dish cloth. PLACE one wrapper on a board on diagonal with a corner pointing towards you. SPOON 1/3 cup of the filling across in a line towards the bottom corner of the wrapper. NEATLY fold the bottom corner of the wrapper over the filling. FOLD in the sides edges to enclose the filling, then roll up to form a neatly packed cylinder, and seal with a dab of water at the top tip. REPEAT with the remaining filling. HEAT 2 tablespoons of the oil in a large frying pan over a medium heat. PLACE half the rolls in the pan and cook for 2 minutes on all four sides (8 minutes total) until the rolls are crispy and golden. REMOVE from the pan and set aside on paper towel. COOK the remaining spring rolls in the same way. TO making the dipping sauce mix together the oyster sauce, soy sauce, rice vinegar and water in a small bowl until combined. ARRANGE the spring rolls on a plate with the dipping sauce to serve.