Let cook for a while and then add the vegetable broth in a few batches, letting the broth absorb completely every time before adding more.
Set aside, mix with the marinade ingredients when cooled. Set aside for half an hour.
Filling
In the meanwhile, soak the mushrooms in water until soft. Save the required amount of the mushroom water.
Cut all the vegetables and mushrooms into similar, thin, slices (julienned).
Over high heat, preferably on a large wok pan, heat the oil and add garlic, mushrooms and carrots. Stir fry for less than a minute.
Add bamboo shoots, napa cabbage, and shaoxing wine. Stir fry for a minute and let simmer while all the water from the cabbage evaporates.
Add the soy protein, soy sauce, sesame oil, salt, white pepper, sugar, and the mushroom water..
Let simmer until the cabbage is completely wilted and water evaporated. Then add the cornstarch, diluted in water. Mix and make sure that there is no liquid left in the filling mixture.
Let cool and then place in the fridge for an hour to cool completely.
Wrapping
To wrap, take a wrapper, one corner of the wrapper facing you.
Place a spoonful or two of the filling onto the wrapper, about 4-5cm/2 inches from the corner facing you.
Roll over the corner once and then fold the sides over the rolled corner.
Keep rolling until almost closed. Put some cornstarch with you finger on the sides of the remaining corner (the one farthest from you) and roll to close completely.
Keep rolling until you finish with the filling. Start with one spoonful and only then increase if you see that the wrapper can have more filling.
To deep fry
Heat the oil carefully in a pot (about 10cm/4inches of oil) until hot enough to fry (about 160°C/320°F).
Deep fry the rolls in small batches, fipping them around when half-way ready. The rolls are ready when golden brown. This will take only a few minutes
Move to a plate lined with paper towels to absorb the excess oil.