Cook the lotus seeds until soft. Soak the wood ear mushroom until rehydrated, then slice thinly. Dice the tofu. Avoid adding onion or garlic to the filling so the lotus seed flavor stands out.

Julienne the taro and lightly fry. Sauté the leek until fragrant, then stir-fry the filling: wood ear mushroom, lotus seeds, taro, tofu, roasted peanuts, a pinch of salt, a pinch of sugar, and ground black pepper. Season lightly.

Mix a little tapioca starch with water to seal the wrappers.

Assemble the spring rolls: place the filling on the wrapper, fold the sides, roll up, and seal the edge with the starch mixture to prevent opening.

Make the dipping sauce: Mix 3 tablespoons vegetarian fish sauce (50 ml), 1/4 cup sugar (about 60 grams), 2 tablespoons lime juice (25 ml), 3/4 cup water (200 ml), 1 teaspoon chopped chili, and 1 teaspoon minced garlic.

Deep-fry the spring rolls in plenty of oil until golden and crispy. Do not fry on low heat or the oil will soak in and make the rolls greasy. Remove and stand upright to drain excess oil.