Spring Rolls Recipe (with Video)

Rehydrating and Preparing Ingredients
1. Rehydrate wood ear mushrooms and bean curd in a bowl with 2 cups of room temperature water for 15 minutes.
2. Cook vermicelli noodles according to package instructions.
3. Once cooked, rinse with cold water and set aside.
Cooking the Filling
1. In a nonstick pan, add the oil and onions.
2. After a few minutes, add the cabbage, bell pepper, wood ear mushrooms, bean curd, soy sauce, sugar, black pepper, and vegan fish sauce.
3. Cook for about 7 minutes until the vegetables have slightly softened.
4. Transfer to a plate and set aside.
Assembling the Spring Rolls
1. Lightly dab the rice paper with room temperature water until the entire paper is damp.
2. Lay the rice paper flat on a clean surface.
3. Add 1/4 cup of noodles to the center and about 2 tbsp of the vegetable filling on top of the noodles.
4. Line up 2-3 pieces of mint near the top of the rice paper.
5. To fold, lift the edge closest to you and fold forward.
6. Fold the left and right sides of the rice paper.
7. Roll all the way forward like a burrito.
Serving
1. Enjoy immediately with peanut sauce and sriracha.