Preheat your oven to 400°F. Grab a large rimmed baking sheet.
In a large wok or skillet, warm up the oil over medium-high heat. Sauté mushrooms, carrot, and celery until mushrooms release some liquid (about 2 minutes). Add cabbage and green onions, cook until cabbage reduces (about 3 minutes). Add noodles, soy sauce or tamari, vinegar, and pepper. Mix well and remove from heat.
To make spring rolls, lay out a wrapper with one corner pointed toward you. Keep the remaining wrappers covered with a moist cloth. Follow the steps in the image guide provided in the recipe.
Continue making rolls until you run out of filling or wrappers, aiming for at least 12. If worried about filling quantity, do a little less.
Place the spring rolls on the baking sheet, seam-side down. Bake, turning halfway, until both sides are golden and crispy (30 to 35 minutes).
Mix the optional dipping sauce while the rolls bake by combining soy sauce or tamari, rice vinegar, water, hot sauce, sesame oil, agave, and garlic in a small bowl.
Let the rolls cool for a couple of minutes, then serve with dipping sauce.
No specific modifications provided.