Soak mushrooms and bean thread noodles in warm water until softened, about 15 minutes. Drain. Cut noodles into 4" (102) strips and set aside. Trim stems off softened mushrooms and slice. Combine green onions, broccoli slaw mix, mango and spice and add to the mushrooms and bean thread noodles. Set aside. Combine all marinade ingredients into a medium bowl and whisk until fully dissolved. Cut chicken breasts into thin strips and place in marinade. Set aside for 10 minutes.
Preheat a large wok for 5 to 7 minutes on HIGH. Add 1 tablespoon (15 ml) sesame oil, making sure to coat all sides. Add chicken and stir-fry 2–3 minutes, until no longer pink. Add the rest of the filling ingredients to the wok and continue to stir-fry for 1/2 to 1 minute more. Remove filling from heat, and let cool in a bowl.
When filling has cooled, place one wrapper on a clean, dry surface in a diamond shape. Place 1/3 cup (78 ml) filling in the middle. Wrap the bottom of the diamond toward the top, fold the sides in and roll upward. Use small amounts of water to seal the edges together. Continue until all filling is used, approximately 20 rolls.
Fill the fryer basin with 5 quarts (4.7 L) oil. Preheat the Wolf fryer module to 360°F (180°C). Deep-fry a few spring rolls at a time, turning occasionally, until golden brown, 3–4 minutes. Remove and drain on paper towels.