Wood ear mushrooms are sold dried and must be softened before use. Place about ¼ cup of the dried mushrooms in a bowl and pour warm (not boiling) water over them. Let them sit for 15 minutes or until fully expanded and soft.

Once rehydrated, drain the water, gently squeeze the mushrooms dry to remove excess liquid, and slice them into thin strips using a sharp knife or kitchen scissors. Set aside.

Dried mung bean noodles (also called glass noodles or bean thread noodles) come in bundles. Break apart about ½ cup’s worth of the dry noodles and place them in a separate bowl.

Cover with hot water and let them soak for 10 minutes, or until they become clear and soft. Drain the noodles, then chop them roughly into short 1–2 inch lengths so they mix well into the filling.

Crack 4 large eggs into a bowl, add a pinch of salt and pepper, and beat with a fork until fully blended.

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Once hot, pour in the beaten eggs.

Stir gently with a spatula to scramble the eggs until they are just cooked through — not too dry, but no longer runny.

Remove the eggs from the pan, let them cool slightly, and chop them into small pieces so they blend evenly with the rest of the ingredients.

In a large mixing bowl, combine:

The chopped scrambled eggs

1 cup cooked shrimp, sliced thinly (or use cooked, shredded chicken or small tofu cubes if preferred)

The rehydrated and sliced wood ear mushrooms

The softened, chopped mung bean noodles

1 small onion, finely diced

½ cup fresh cilantro, chopped

½ cup fresh mint, chopped

Season the mixture with 1 tablespoon fish sauce and a bit of salt and pepper to taste.

Mix thoroughly with a large spoon or your hands (use gloves if preferred) until all ingredients are evenly combined. The mixture should be moist but not soggy.

Fill a wide, shallow dish or pie plate with warm water — not too hot or the rice papers will tear.

Take one rice paper wrapper at a time and dip it into the warm water, turning it gently for about 5–8 seconds until it just starts to soften.

Don't leave it in the water too long, as it will continue to soften on the surface and may tear when rolling.

Lay the softened wrapper flat on a clean cutting board or a damp kitchen towel to prevent sticking.

On the bottom third of the softened rice paper wrapper, place a small piece of whole lettuce leaf (this helps hold the filling and adds crunch).

On top of the lettuce, spoon 2–3 tablespoons of the filling mixture.

Begin rolling:

First, fold in the left and right sides of the wrapper toward the center to contain the filling.

Then, roll tightly upward from the bottom, holding the filling in place with your fingers as you go.

Press gently as you roll to ensure a firm, compact shape.

The rice paper should seal itself naturally once fully rolled due to its sticky texture.

Continue the process with the remaining rice paper wrappers and filling.

As you finish each roll, place it on a plate lined with a damp paper towel, and cover it with another damp towel to prevent drying or cracking.

You can serve immediately or chill in the refrigerator briefly.

Arrange the finished rolls on a serving platter.

Garnish with extra lettuce leaves on the side and serve with a dipping sauce of your choice. Traditional Vietnamese dipping sauces include:

Nuoc cham

Hoisin-peanut sauce: