This is a vegan recipe. Mushrooms are used instead of the usual pork or shrimps. Sprouts are grown in water and they never touch the soil. Hence, all parts are edible. There is no need to cut off the roots.
Saute the shallots and tomatoes (sauteeing is always on medium-low heat) until softened.
Add the garlic and cilantro roots and stems, and continue sauteeing for another two to three minutes.
Add the chopped mushrooms. Sprinkle in a teaspoon of salt and a quarter teaspoon of pepper. Cook, stirring occasionally, for two to three minutes.
Add the green beans and julienned carrot. Continue cooking, stirring occasionally, for another two minutes.
Toss in the bean sprouts and cook just until the sprouts soften (do not overcook).
Taste, and add more salt and pepper, if needed.
Immediately transfer the cooked filling to a strainer set over a shallow plate to allow excess liquid to drip off.
Cool the filling to room temperature.
Wrap the spring rolls
Separate the spring roll wrappers.
Place a heaping tablespoon of filling on the center of a wrapper, moisten the sides of the wrapper with egg wash, and wrap and roll (see step-by-step guide on how to wrap spring rolls).
Repeat until all the filling has been used, or until all the wrappers have been filled.
Fry the spring rolls
Into a frying pan, pour enough oil to reach a depth of at least two inches (see notes after the recipe) and heat.
Fry the spring rolls in batches, rolling them around for even browning, until golden and crisp.
Drain upright in a strainer to remove excess oil.
You may serve the spring rolls whole or you may cut them into halves.