- 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.
- Then, divide the cooked fillings into 10 portions and wrap with spring roll wrappers. Seal with flour and water mixture.
- Deep fry the spring rolls in heated oil until golden brown. Drain. Serve with dipping sauce.