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1
In separate bowls, soak the bean thread noodles and wood ears in warm water to cover until softened, about 10 minutes; drain.
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2
Cut the noodles into 2-inch lengths; cut the wood ears into narrow strips.
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3
In a big bowl, combine all the filling ingredients and mix well.
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4
To make each roll, place a triangular wrapper on a work surface with the long edge facing you.
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5
Spread 1/4 cup of the filling in a band across the wrapper, positioning it 2 inches above the bottom and leaving a 2-inch border on either side.
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6
Fold the bottom edge of the wrapper over the filling, and then fold in the right and left corners.
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7
Roll over once to enclose the filling; brush sides and tip of the triangle with the flour-water paste; fold over the seal.
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8
Cover with a damp kitchen towel to prevent them from drying out.
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9
Heat vegetable oil to 350 on a deep-frying thermomenter.
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10
Working in batches, add the rolls and deep-fry, turning rolls, until they are golden brown and the filling is cooked, 4-5 minutes.
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11
Remove with a slotted spoon and drain on paper towels.
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12
Serve warm rolls with the lettuce and your favorite dipping sauce.
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13
To eat, place a roll on a lettuce leaf, wrap the lettuce around the roll, dip it in the sauce, and eat out of hand.
