Prepare all the ingredients.

Shred the sweet potato, carrot, jicama, and taro. Finely chop the wood ear mushrooms and vermicelli noodles. Season with a little seasoning powder and black pepper. Mix some vinegar and lime juice together to make a dipping solution for the rice paper wrappers before rolling; this helps the rolls turn out crispier when fried.

Roll the filling into the wrappers, but don't make them too big—if they're too large, the outside will burn before the inside is cooked through.

Heat oil in a pan over medium heat. Don't use low heat, as the rolls will absorb too much oil and become greasy. If the heat is too high, the outside will burn before the inside is cooked.

Make a fish sauce dipping sauce to serve with the vermicelli noodles and fresh herbs.