115 gm (~4 oz) tofu, drained
240 ml (1 cup) shredded carrot
240 ml (1 cup) shredded jicama
240 ml (1 cup) chopped celery
120 ml (1/2 cup) shredded taro root
120 ml (1/2 cup) chopped onion
60 ml (1/4 cup) drained rehydrated wood ear mushroom shreds or other thin funghi
60 ml (1/4 cup) softened saifun noodles
2 tsp chopped garlic
1/2 tsp white pepper
rice paper
oil for deep frying

Soak the mushrooms and noodles in water for 15 minutes and drain.
In a bowl combine the vegetables and drained tofu. Season with the salt and pepper.
Add the mushrooms and noodles and stir to combine.
Dip the rice paper in lukewarm water to soften, one sheet at a time.
Spread some filling on the rice paper and roll and seal the ends.

Deep fry at 175oC (350oF) until crisp.