Soak vermicelli noodles in hot water until softened, drain, and cut into 3cm pieces.

Chop green onion and slice shiitake mushrooms into thin pieces.

Defrost seafood mix, drain excess water, and roughly chop.

Heat sesame oil in a pan over medium heat, add seafood mix, green onion, and shiitake mushrooms, and stir-fry until coated with oil. Add seasoning ingredients and vermicelli, bring to a boil, and simmer for 2–3 minutes. Stir in cornstarch mixture to thicken, then let cool.

Place a spring roll wrapper with a corner facing you. Add 1/8 of the filling near the bottom corner, roll tightly, and seal the edge with flour-water mixture. Repeat for all wrappers.