Prepare the ingredients: wash all the ingredients. Peel the skin of onion, carrot and kolhrabi. Cut the root of spring onions. Take dried shiitake, wood ear and vermicelli into the water. Let it sit there about 2 - 3 minutes. Meanwhile, cut the onion, carrot, spring onion into small piecies(you can use food processor). For the spring sprout, use your hand to crush it, no need into tiny pieces (spring sprout is full of water, it is a watse if you use blender)

When all dried stuff become soft, take that out then take the leg of shiitake (if they have) cut into small piecies. Keep the water(we will use this later)

Take all the ingredients into big bowl(or pot, you might need something quite big) then add 4 table spoon of salt, 4 table spoon of pepper powder and crack 2 duck eggs. Mix everything together (your hand is the best tool 🤗). You can feel the stickiness on your hands.

Take one sheet of rice paper, put into mushroom water. Take 1 big spoon of the mixture into the middle of the sheet and wrap it.

Prepare the oil, use the spoon to check the temparature. If the air bubble appear around the spoon you can start deep fried the spring roll. Turn the spring after 1minutes. When it has a nice gold color, it is done.

Prepare the sauce: peel the skin of garlic and mince it. Take out the chili seed.

Put 3 big spoons of fish sauce, 1 big spoon of vinegar and 5 big spoons if water into a bowl. Add 15g of sugar, pepper, garlic into the sauce. Mix this until you can see all the garlic floating then the sauce is done. Add chili(optional)

Serve it hot.The spring roll should be crunchy outside and juicy soft inside.The sauce is salty, sweet and sour at the same time. Hope you have a wonderful experience