Mini Shrimp and Chicken Spring Rolls

Ingredients

• 10 g Dried black mushrooms
• 30 g Mung bean vermicelli
• 2 pieces Chicken thigh meat
• 300 g Cooked pink shrimp
• 1 piece Onion
• 1 piece Carrot
• 1 piece Potato
• 1 piece Egg
• 0.25 tsp Salt
• 0.5 tsp Ground pepper
• 2 tbsp Fish sauce
• 1 tsp Sugar
• 2 tsp Cornstarch
• 20 sheets Brick pastry sheets
• 300 ml Cooking oil (vegetable oil)
• to taste Spring roll sauce (for serving)