Adjust the amount of each ingredient based on how many servings you want. Wash the taro, jicama, carrot, tofu, and wood ear mushrooms, then finely chop and mix them together.

Take the mixed filling and wrap it in rice paper wrappers to form spring rolls.

Heat oil in a pan over medium heat. Once the oil is hot, add the spring rolls and fry until golden brown on all sides. Remove and place them on a plate lined with paper towels to absorb excess oil.

Wash the fresh herbs and arrange them on a plate. Prepare the vegetarian fish sauce. For a simple dipping sauce, mix the vegetarian fish sauce with warm water, add sugar, squeeze in some lime juice, and add sliced chili for heat.

Now it's time to eat. Enjoy your delicious weekend meal with your family!