Soak the vermicelli in boiled water,
slightly cooled, until soft. Drain thoroughly. Use kitchen scissors to
cut into shorter strands.
Soak the Chinese mushrooms and the light
and black wood ear fungus in boiled water, slightly cooled. When soft
drain thoroughly, gently squeezing out any excess water. Cut finely. If
using button mushrooms, wash, drain and chop finely.
Place the vermicelli, water chestnuts,
garlic, carrot, onion, light and black wood ear fungus, Nuoc Mam sauce,
black pepper and egg in a large mixing bowl.
With your hands, mix and knead the mixture
until it is stiff enough to be shaped. Follow the same method to make
and fry the rolls as for Vietnamese Spring Rolls.
Place the rolls in the centre of a lettuce
leaf with some mint, coriander and cucumber. Roll up and dip into the
sauce while still hot.