1 cup carrot
julienned, mandolin
1 cup taro root
peeled and sliced thin
1 cup green onions
1/4 tsp salt
1/2 cup dried wood ear mushrooms
soaked to soften and chopped
3 oz dried cellophane noodles
soaked in warm water to soften
1 pack firm tofu
grilled, fried, or marinated
2 tsp mushroom seasoning
1/2 tsp sugar
2 tsp soy sauce
Black pepper
to taste
12 rice paper rounds (6-inch diameter)
Cooking oil for deep-frying
1/4 cup water
1 tbsp fish sauce
2 tsp fresh lime juice
1 tsp fresh red chili
1/2 tsp garlic
1 tbsp packed brown sugar
1 bunch fresh mint sprigs
1 head lettuce
cleaned and leaves separated
To Prepare
Combine carrot, taro root, green onions and salt in a bowl. Toss well and set aside for 20 minutes. Using your hands, squeeze out excess liquid over a strainer and discard the liquid. Return mixture to the bowl.
Add mushrooms, mushroom seasoning, cellophane noodles, tofu, sugar, soy sauce and pepper. Mix well.
To Make Rolls
Fill a large bowl with hot water. Dip one rice paper round into water bowl for no more than 3 seconds!! More and they will become soggy! Place rice paper round on a clean flat work surface. Place about 1/4 cup filling in center of round. Lift bottom edge of round up and over filling. Roll away from you, one turn, enclosing filling completely. Fold in left and right sides and continue rolling to form a tight cylinder. Repeat with remaining rice paper rounds and filling.
Let rolls rest for 5 minutes!
In a wok or stir-fry pan, add oil to a depth of 2 inches. Heat over medium-high heat to 325 degrees F. Add rolls, a few at a time, turning occasionally until lightly browned, about 10 minutes. Lift rolls out and place onto a paper towel-lined plate or cooling rack to drain.
For the Sauce
Combine dipping sauce ingredients in a small bowl.
To Serve
Cut each roll diagonally in half and arrange on a platter with lettuce and mint. Serve with dipping sauce on the side.