Soak Vermicelli Noodles (6 ounce) and Dried Shiitake Mushroom (1 ounce) in separate bowls with warm water for 20 minutes or until soft. Once soft, drain noodles and cut noodles with kitchen shears into smaller pieces. Drain and squeeze excess water from mushrooms and dice into small pieces.
Remove Spring Roll Wrappers (50) and place them on the counter to thaw for 15 minutes.
In a large mixing bowl, add all the ingredients: Ground Chicken (2 pound), noodles, mushrooms, Carrot (2 cup), Fresh Cilantro (1/2 cup), Egg (2), Soy Sauce (3 tablespoon), Oyster Sauce (3 tablespoon), Garlic Powder (1 teaspoon), Onion Powder (1 teaspoon), Salt (1/2 teaspoon), Ground White Pepper (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Using your hands, with gloves to make it less messy, mix everything until well incorporated. The mixture should be pretty sticky.
You can also do a taste test by placing a spoonful into a microwave bowl and heat on high for about 30-45 seconds.
Use a large cutting board as your work surface. Carefully peel apart all the spring roll wrappers and place them under a lightly dampened towel. This will prevent them from drying out.
Crack the Egg (1) in a small bowl and whisk until combined. Have your filling in a bowl nearby.
Place 1 sheet of spring roll wrapper onto your board and have it in a diamond shape instead of a square. Dip your finger in the egg wash and paint the top of the wrapper at the tip. Add a heaping tablespoon of filling into the center of the wrapper and spread to about 4 inch width.
Fold the bottom portion over the filling and smooth it over the filling to shape the spring roll. Then fold the left and right sides up against the filling and smooth over. Then roll upwards until sealed.
Once you have all your spring rolls done, heat Canola Oil (as needed) in a fryer or large pot to 350 degrees F (175 degrees C). Add spring rolls carefully, but don't overcrowd the pan. Carefully flip each spring roll to fry all sides until the outside is golden brown.
If frying in batches, keep spring rolls warm on a baking sheet in the oven at 200 degrees F (95 degrees C). When ready to eat, serve with a side of Sweet Chili Sauce (to taste).