Vegetable Harumaki: Japanese Spring Rolls

Name: Vegetable Harumaki: Japanese Spring Rolls
Ingredients: 6 small to medium dried shiitake mushrooms; 1 1/2 cups water (to reconstitute shiitake mushrooms); 2 1/2 ounces dried glass noodles (also called mung bean threads, potato noodles, or cellophane noodles); 3 cups hot water (to soften glass noodles); 1 medium yellow onion; 2 green onions; 6 to 7 napa cabbage leaves; 1 tablespoon olive oil; 1 cup carrots (sliced into matchsticks); 3 cups bean sprouts; 1/4 teaspoon salt (to taste); 2 tablespoons soy sauce; 1 dash pepper (to taste); 3 teaspoon potato starch; 1 package thin spring roll wrappers; 1 teaspoon flour (mixed with 2 tablespoons water); 2 to 3 cups canola oil (or coconut/canola oil mixture)