Place the noodles in a large heatproof bowl and cover with boiling water; stand for 10 minutes or until the noodles are soft; drain well; using scissors, cut the noodles into large pieces.
Place the mushrooms in a small heatproof bowl and cover them with boiling water; allow them to stay covered with the water for 20 minutes or until they are soft; drain well and slice the mushrooms thinly.
Combine the noodles, mushrooms, bamboo shoots, garlic, hoisin sauce and bean shoots in a large bowl, season with salt and pepper, to taste and mix well.
Brush the edges of one pastry sheet with a little of the egg white; place 2 tablespoons of noodle mixture on one pastry sheet corner and fold the pastry corner over the filling; roll up the pastry, folding in the sides to enclose the filling; repeat with the remaining pastry sheets, egg white and noodle mixture.
Heat the oil in a large, deep pan and deep-fry the spring rolls in batches until they are golden brown; drain them on absorbent paper.
Serve the spring rolls with dipping sauce and garnish with fresh herbs.
Notes: I'm not sure why - or quite where - bean shoots need trimming. Personally, I'll leave my bean shoots untrimmed! I left this detail in because it was in the recipe.