Completely dry the vegetables and tofu so it doesn’t splatter when you fry it.

When oil is hot, fry your tofu and flip it over so both sides turn a nice light brown. Remove from oil and place on a paper lined plate. Once the tofu cools down, cut into thin strips. If you cut it when it’s still hot, it will not cut evenly.

Using the same oil, bring oil temperature to 380 degrees and flash fry the vermicelli noodles for about 15 seconds or until it puffs up.

Again, make sure oil temperature is 380 degrees, and flash fry the potatoes for a few seconds until they turn a golden brown. Do this in a few separate batches, a handful at a time. Put on paper lined plate to absorb all the oil.

Add dried bean curd sticks to the 375 degrees frying oil and fry for a minute. Remove from oil and let it cool.

Note: If your oil is not hot enough, the potatoes won’t get crispy, and your bean thread noodles will not puff up. I use a candy thermometer to make sure the temperature reaches 375 degrees.

In a wok, add oil and fry leeks with a sprinkle of salt for a couple of minutes. Add jicama and carrots, and season with mushroom powder and salt and pepper to taste. Lower heat to medium and stir constantly for about 3 minutes until vegetables soften. Let it cool.

In a large bowl, mix all ingredients together. Crumble the fried bean curd on top of the mix. Add roasted rice powder, 1 teaspoon of salt, ½ teaspoon of pepper, a pinch of sugar and mix with your hands.

With rice paper, add filling and roll with cucumbers and your desired herbs.

Dip with vegan fish dipping sauce.