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1
Soak the cellophane noodles in warm water for 20 minutes.
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2
Drain the noodles and cut into pieces about 3 inches long.
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3
To make the filling, in a large skillet or saute pan over medium-high heat, warm the oil until shimmering.
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4
Add the garlic and cook until light brown.
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5
Add the carrots and celery and cook until the vegetables are soft, about 3 minutes.
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6
Add the shiitake and tree ear mushrooms and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes.
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7
Add the salt, pepper, and sugar, and stir until combined.
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8
Add the bean sprouts and stir for about 1 to 2 minutes.
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9
Add the cellophane noodles and stir for another minute.
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10
Add the fried tofu, stirring gently to combine.
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11
Transfer the filling to a colander and set aside until the mixture is well drained.
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12
Fill a large bowl with very warm water.
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13
Dip one sheet of rice paper halfway into the water and quickly rotate to moisten the entire sheet.
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14
Lay the wet rice paper on a flat work surface.
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15
Spread about 1/3 cup of the filling over the bottom third of the rice paper.
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16
Spread about 1/4 cup of the vermicelli over the filling, and top with a few mint leaves.
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17
Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end to form a tight cylinder.
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18
Repeat with the remaining rice paper and filling.
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19
The rolls can be made up to 2 hours in advance.
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20
Cover the rolls with a damp towel until ready to serve.
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21
Just before serving, cut each roll crosswise into three or four pieces and serve with the peanut sauce.
