Heat a wok until smoking and add the vegetable oil.
Stir-fry spring onions, carrots, garlic, ginger, beansprouts, and chilli flakes for one minute.
Add apple and coriander stems, cook for one minute, then stir in soy sauce and cool.
Lay two wrappers together in a diamond shape and place 30ml of filling in the centre.
Brush edges with water, fold opposite corners over the filling, and roll up tightly to seal.
Heat groundnut oil in the wok to 180°C or until bread sizzles.
Deep-fry spring rolls in batches for 2 to 3 minutes until golden-brown and drain on paper.
Combine flour and five-spice powder in a bowl.
Toss mushrooms in the flour mix and deep-fry for 2 minutes before draining and seasoning with salt.
Mix plum sauce and chilli sauce together for the dip.
Serve rolls topped with mushrooms and sauce on the side.