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For the Spring Rolls:
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Remove the frozen spring roll wrappers from the freezer and allow to come to room temperature.
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Soak the glass noodles in hot water for 10 minutes, until soft.
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In a large skillet over medium heat combine the 2 teaspoons of vegetable oil, soy sauce, softened noodles, carrots, green beans, and mushrooms over medium heat.
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Cook, stirring frequently, until the ingredients are evenly combined and fragrant, about 5 minutes.
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(The carrots and green beans should be tender, but still slightly crisp.)
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Working with one wrapper at a time, place a heaping tablespoon of the glass noodle and vegetable filling in the lower half of the wrapper.
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Fold the bottom edge of the wrapper up to the center of the wrapper to enclose the filling.
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Turn the right and left hand sides of the wrappers into the middle and roll the wrapper up towards the top.
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Place the filled spring rolls seam-side down on parchment paper.
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At this point the rolls can be refrigerated for up to a day.
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Cover them with a slightly dampened paper towel to keep them from drying out.
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When you are ready to make them... Preheat the oven to 350 degrees F.
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Pour 2 tablespoons of vegetable oil onto a baking sheet.
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Place the spring rolls on the baking sheet, seam side down.
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Bake for 20 minutes, turning them halfway through, until both sides are golden brown and crisp.
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Serve immediately, with Simple Thai Dipping Sauce.
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For The Dipping Sauce (makes about 1 cup):
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Combine one and a half cups water with sugar, vinegar, garlic, and red chili flakes in a small pan over medium-high heat.
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When mixture reaches a boil, reduce heat to a simmer.
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Allow to simmer until mixture is reduced and thickened, about 20 minutes.
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Cool to room temperature.
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Use immediately or refrigerate for up to 2 weeks.
