Soak the wood ear mushrooms and cellophane noodles first.

Prepare all ingredients: shred the root vegetables into thin strips and squeeze out excess water.

Finely chop the onion, green onions, and leek.

Peel and finely chop the white mushrooms; finely chop the soaked wood ear mushrooms and cellophane noodles.

In a hot pan, sauté the leek and onion with 1 tablespoon of oil, then add both types of mushrooms and cook until the liquid evaporates. Season with a pinch of salt, then transfer to a bowl.

Using the same pan, add another tablespoon of oil and stir-fry the shredded root vegetables for a few minutes until almost cooked but still firm. Add the cooked mushrooms back in and mix well.

Turn off the heat and let the mixture cool slightly, then add the cellophane noodles and green onions and mix well.

Instead of adding all the eggs at once, divide the filling into 4 portions. Add 1 egg to each portion just before rolling, so the egg stays fresh and you can easily portion the filling. Each bowl of filling makes about 10 rolls, for a total of 40 rolls.

Dip the rice paper wrappers in warm water to soften for rolling.

Fry the rolls twice: First, fry for about 5–6 minutes over medium heat until the filling is cooked and the outside is set (do not let them get too golden). If not serving immediately, you can store them in the fridge for up to 1 day or freeze for up to 1 month. Thaw at room temperature when ready to use. When ready to serve, fry again over medium heat for 3–5 minutes until golden and crispy. Drain on a plate lined with paper towels.

Serve with fresh herbs and the vegetarian dipping sauce as listed above. You can also serve with noodles to make vegetarian spring roll noodle bowls, or enjoy them as a snack.