1 pack frozen spring roll wrappers
50 g bean thread vermicelli, soaked 20 min in hot water
4 Chinese dried mushrooms, soaked 20 min in hot water
1 tablespoon finely chopped coriander leaves and stems
1/2 teaspoon chopped garlic
50 g finely chopped bamboo shoots
1 large green onion, finely chopped
1 small carrot, finely grated
1 cabbage leaf, finely chopped
100 g bean sprouts, chopped
125 g finely minced pork or chicken
1 tablespoon fish sauce
vegetable oil for deep frying

1. Set spring roll wrappers aside, covered with a cloth to thaw.
2. Drain vermicelli and cut into 4 cm lengths. Drain mushrooms, remove stems and chop caps finely. Mix mushrooms and vermicelli with the prepared veggies and meat. Add fish sauce and stir until well mixed.
3. To make small spring rolls, cut wrappers into quarters. Separate wrappers and cover again with cloth to prevent drying. Place a portion of the filling in one corner of a wrapper and fold the corner over. Fold the two sides over the filling and roll up towards the point. Moisten the end and stick down.
4. Heat oil in deep fryer or wok. Have a wire rack with paper towels ready at hand for draining. When oil is hot, slide in 3 or 4 spring rolls and fry until golden brown. Remove to rack and drain excess oil.
5. Arrange thai spring rolls on a plate and garnish with sprigs of coriander or parsley. Serve with a dish of Thai sweet chili sauce.