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Finely chop wood ear mushrooms
Thinly slice onion, carrot, mushroom, taro, and bean curd sheet
Blend potato and taro together until smooth to use as a binder
Season the filling with salt, pepper, and mushroom seasoning
Fill spring roll wrappers with the prepared filling
Deep-fry on medium-low heat until cooked through
Turn heat up at the end to make them crispy without absorbing excess oil
Prepare dipping sauce by mixing equal parts sugar and fish sauce (3 tbsp each), vinegar (2-3 tbsp), water (6-7 tbsp), garlic, chilli, and pepper
Serve spring rolls with herbs, lettuce, rice, or noodles