175 g Bean thread vermicelli
4 Dried Chinese mushrooms
or 6 button mushrooms
1 piece Light or yellow wood ear fungus
1 piece Black wood ear fungus
1 small Can water chestnuts,
drained and chopped
2 cloves Garlic, minced
2 Carrots, grated
2 Onions, grated
15 ml Nuoc Mam sauce
1/4 teaspoon Black pepper
1 Egg, beaten
1 packet Round Banh Trang rice paper

To Serve
1 Webb or round lettuce
A few sprigs Coriander
A few sprigs Mint
2-Jan Cucumber, peeled
and cut into matchsticks slices
Nuoc Mam dipping sauce

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.