Step 1
Soak mung bean vermicelli in water for 10 minutes, then drain

Step 2
Heat a wok or Dutch oven over medium heat and add 2 Tablespoons oil

Step 3
Sauté onion and garlic until fragrant, about 5 minutes

Step 4
Add remaining vegetables, mushrooms and soy sauce, sauté until vegetables soften, about 15 minutes, then allow filling to cool 15 minutes

Step 5
Place a spring roll wrapper on a flat surface, point side up, and add about 3 Tablespoons filling to the middle of the wrapper

Step 6
Fold bottom edge up and over the filling, then fold the left and right edges

Step 7
Add water to the top edges to seal the roll, then roll the wrapper tightly

Step 8
Add spring rolls to a deep fryer preheated to 375 F and fry 3 minutes, or until spring rolls are golden brown

Step 9
Allow spring rolls to cool a few minutes and serve with dipping sauce

Step 10
To make the dipping sauce, heat a small sauce pan over medium heat, then add water, vinegar, sugar, chili garlic sauce and salt

Step 11
Stir ingredients together, bring to a gentle boil, then simmer 15 minutes

Step 12
Cool dipping sauce before serving with spring rolls

Note: The original recipe for these spring rolls is here.