Trim the ends off the straw mushrooms, wash with lightly salted water, and cut into thin strips. Peel and wash the carrots, then cut into thin strips. Soak the wood ear mushrooms in warm water until they expand, trim off the stems, wash, and cut into thin strips. Soak the rice vermicelli noodles in water until soft, then use scissors to cut them into lengths similar to the mushrooms and carrots. Finely chop the leek. Squeeze excess water from the tofu and crumble it.

Heat a skillet over medium heat. Add cooking oil and sauté the leek until fragrant and golden. Add the straw mushrooms and stir-fry briefly, then add the tofu, carrots, and wood ear mushrooms. Stir-fry together, add the mushroom seasoning and sugar, and mix well. Finally, add the rice vermicelli noodles and chopped leek leaves, mix everything together, remove from heat, and sprinkle with black pepper for extra flavor.

Let the filling cool. Lay a rice paper wrapper on a plate, place some filling in the center, fold in the sides, and roll up tightly into a long cylinder (make them as big or small as you like).

Heat a skillet over medium heat, add cooking oil, and when the oil is hot, fry each spring roll until golden and crispy on both sides. Place on a plate lined with paper towels to drain excess oil.

Serve the spring rolls hot with chili sauce or soy sauce. The rolls are rich and sweet from the mushrooms and tofu, and crispy from the carrots and wood ear mushrooms. Delicious!