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Rehydrate dried wood ear mushrooms with boiling water for 15 mins. Drain. Thinly slice.
Soak vermicelli noodles in warm water for 15 mins. Strain and touch chop.
Peel and shred carrots.
In a mixing bowl, combine all the ingredients and seasonings. Mix with hands for best consistency.
Dip rice paper in cold/room temp water for 2-3 seconds, rotating until the rice paper is covered with water.
Lay rice paper on flat surface. Spoon 2-3 tbsp of filling at the bottom closest to you leaving 1 inch of space from the edge.
Grab 1in part of rice paper fold over filling and tuck and roll the filling tightly. Fold in left and right side overlapping each other. Place rolled pieces on a platter and ensure they don't touch each other. It will stick to each other. Make sure the sides folded it aligns straight with the filling. Roll as many as you will eat.
Heat frying oil to 300F. Gently place each egg roll into the oil. Do not let the egg rolls touch each other. Gently flip egg rolls to fry to crispy perfection. Fry for 9-11 mins.
Once cooked through, strain and cool down for 10-15 mins before eating. Enjoy!