Mash the tofu and squeeze out excess water using a cheesecloth. Cut the rice vermicelli into short pieces. In a bowl, combine the tofu, vermicelli, minced shrimp, shredded taro, chopped tofu skin, chopped straw mushrooms, shredded carrot, chopped leek, and egg yolk. Season with 1 teaspoon seasoning powder, 1/2 teaspoon sugar, 1 teaspoon oyster sauce, 2 teaspoons soy sauce, and 1/2 teaspoon ground black pepper. Mix everything until smooth and well combined.

Lay a rice paper wrapper on a cutting board. Place some filling on the wrapper and roll it up tightly into even rolls. Heat oil in a pan. When the oil is hot, fry the rolls over medium heat until golden brown, then increase the heat to high for a moment before removing the rolls to a plate lined with paper towels to drain excess oil.

To serve, wrap the spring rolls with romaine lettuce and fresh herbs, and dip in sweet and sour fish sauce. If you prefer not to use fish sauce, you can mix 1 tablespoon ketchup, 1 tablespoon chili sauce, and 2 tablespoons plum sauce as an alternative dip.