1. Soak the two types of mushrooms in hot water until soft, about 30 minutes. Drain. Remove
stems and squeeze to extract the liquid. Mince mushrooms.
2. In a large bowl, combine mushrooms with the remaining filling ingredients . Mix with your
hands to blend. Set aside.
Assemble the rolls:
1. Dissolve sugar in a bowl with 4 cups of warm water. One at a time, immerse a sheet in the
warm water to soften the sheets for handling. Work with only 4 sheets of rice paper at a time.
Quickly remove it and spread flat on a dry towel. Do not let the sheets touch each other.
2. Fold up the bottom third of each round. Put 1 generous teaspoon of filling in the center of the
folded-over portion. Press into a compact rectangle. Fold one side of the paper over the
mixture, then the other side. Roll from bottom to top to completely enclose the filling. Continue
until all of the mixture is used.
Fry the rolls:
1. Pour 1 to 1 ½ inches of oil into skillet and heat to 325F. Working in batches, add rolls to
skillet, but do not crowd or let them touch, or they will stick together.
2. Fry over moderate heat for 10 to 12 minutes, turning often, until golden and crisp. Remove
the rolls with tongs and drain on paper towels. Keep warm in a low oven while frying the
remaining rolls.
