Step 1

Peel the taro and carrot and rinse them under cold water. Finely shred them using a box grater, or a food processor fitted with the grating attachment. Transfer to a large mixing bowl.

Step 2

Drain the dry black mushrooms and finely mince them. Add to the bowl. Mince the fresh cremini mushrooms and add them to the bowl as well.

Step 3

Place the glass noodles in a small bowl. Boil a small pot of water, once boiling, pour over the noodles and let it sit for about 5 minutes, or until tender. Drain the noodles, rinse them under cold water, and chop them into 2-inch pieces. Add to the bowl.

Step 4

Next, add the seasonings: sugar, black pepper, salt, nước mắm, and mushroom seasoning if using. Mix until everything is well combined. I usually use my hands to mix. At this point, you can tweak the seasonings to your liking by adding spices like five-spice, ginger, or even a drizzle of sesame oil for extra flavor. Personally, I didn't add any extras as I prefer to keep it simple and more traditional.

Step 5

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water. Set aside.

Step 6

Lay one egg roll wrapper on a clean cutting board, one corner facing you. Place about 1/4 cup of the filling at the bottom of the wrapper and shape it into a log. Fold the bottom corner of the wrapper over the filling. Next, fold the right and left corners to enclose it. Continue rolling up tightly. Dip your finger into the cornstarch mixture and lightly wet the top corner, then finish rolling. This will allow you to securely close the egg roll and prevent it from unrolling.

Step 7

Transfer to a clean plate and repeat with the remaining wrappers and filling. You can wrap the plate with plastic film and keep them in the refrigerator for up to two days, and fry them just before serving.

Step 8

Heat the vegetable oil in a deep skillet (or large saucepan) over low-medium heat. Once hot, fry 4-5 egg rolls at a time, until golden brown on each side, 7-10 minutes. Transfer to a plate lined with a kitchen paper towel to remove excess oil. Serve hot or at room temperature with the spicy dipping sauce!

Step 9

In a small bowl, combine the vegan fish sauce (or soy sauce), water, lime juice, garlic, chili, and sugar. Mix to combine. Taste and adjust saltiness and sweetness to your liking.