Instruction:
Prepare the dipping sauce
In a saucepan, bring to a boil sugar, white vinegar, fish sauce and water. Once the sugar has dissolved, turn off the heat. Transfer the sauce into a bowl, then add garlic and chilies. Give it a stir, then refrigerate until you’re ready to use it.
Make the spring rolls filling
Let the dried wood ear mushrooms soak in boiling water for 15 minutes. Then chop the mushrooms into small bits.
Soak the vermicelli in cold water for 10 minutes. Drain the water once they’re softer and chop them with scissors.
Prepare the filling by mixing all filling ingredients together.
Roll the spring rolls
Prepare a large bowl of warm water (bigger than the size of your rice paper). Soak the rice paper until it softens.
Place the rice paper on a clean and wet kitchen towel – that will absorb the excess water and avoid the rice paper from sticking.
Place 1 tbsp of filling in a log shape on one border.
