Soak the rice vermicelli in boiled water,
slightly cooled, until soft. Drain thoroughly.
Soak the dried mushrooms and wood ear
fungus in boiled water, slightly cooled, until soft. Drain thoroughly
and squeeze out excess water.
Place a clean tea towel on the surface you
are working on. Dip a single sheet of Banh Trang into warm water and
place it on the tea towel. It should be soft and pliable but not too
wet.
Place some vermicelli, dried mushrooms,
wood ear fungus, pickled onion, pickled gherkin, bamboo shoots, carrot
and pineapple near the centre but towards the bottom edge.
Spread the filling into a sausage shape.
Roll the bottom edge of the Banh Trang up and tuck tightly under the
mixture. Fold the left and right sides into the centre and continue
rolling away form you. Continue until all the mixture is used.
Place the vegetarian rolls on a dish. The
guests help themselves to lettuce leaves, one at a time. On the lettuce
they place a roll, some mint, coriander and cucumber. They then roll
everything up and dip it into the dipping sauce.
