Directions

To Cook

1. Heat oil in a pan and sauté cucumbers, carrots and black fungus. Combine ingredients for seasoning mix and softened vermicelli. Cook until heated through. Set aside to cool.
2. Then, divide the cooked fillings into 10 portions and wrap with spring roll wrappers. Seal with flour and water mixture.
3. Deep fry the spring rolls in heated oil until golden brown. Drain. Serve with dipping sauce.