Add the wood ear mushrooms into a small bowl and add hot water to cover. Let rehydrate for 15 minutes or until fully softened. Drain and slice the mushrooms into thin pieces. It should be around 1/2 cup once sliced.

Cook or soak the vermicelli according to package directions. Once done, drain and cut into 1” (2.5 cm) pieces.

Add the peanut oil in a large frying pan and heat over medium high heat until hot. Add the ginger and scallion. Stir a few times to release fragrance.

Add the rehydrated wood ear mushrooms, cabbage and carrot. Cook and stir until it just starts to soften.

Sprinkle it with salt, sugar and white pepper. Mix well. Transfer everything to a big bowl.

Add the rehydrated vermicelli and the sesame oil. Mix well.

Mix the dipping sauce in a small bowl and set aside.

Place the spring roll wrappers onto a cutting board. Cover with damp paper towels to prevent them from drying out. Place a small bowl of water nearby.

Work on the spring rolls one at a time: gently peel a spring roll wrapper from the stack and place it on the working surface, a pointed end facing you. Add 2 tablespoons of filling onto the lower third of the wrapper. Fold the lower part of the wrapper upward to cover the filling. Tuck and roll the filling tightly upward until half way through. Fold the both sides in to secure the filling inside like an envelope. Keep rolling the filling tightly upward until it forms a roll. Rub some water onto the top point of the wrap. Gently fold and push to seal the roll. Place the roll onto a tray, seam side down. Continue working on the rest of the rolls in the same way.

When you finish assembling half of the rolls, cover them with plastic wrap to prevent them from drying out. Continue to work on the rest of the rolls.

Add enough oil into a deep pan for frying. Heat over medium high heat until the oil reaches 350°F (170°C). Place a cooling rack over a baking tray and set it near the stove.

Fry spring rolls in small batches without crowding the pan too much. Fry until the bottom side turns pale golden. Flip and continue to fry, until both sides are golden. Turn to medium heat if the rolls turn golden too fast. Transfer the rolls to the strainer to drain and render the extra oil. When the next batch of rolls is cooked, move the ones from the strainer to a plate. Continue cooking the rest of the rolls.

Serve hot as an appetizer with dipping sauce. If you prefer a spicier taste, you can also add your favorite hot sauce.