Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Ingredients: 2 oz. dried cellophane noodles; 1 oz. dried wood ear mushrooms; 1 lb. ground pork; 1 medium yellow onion, peeled and finely chopped; 3 carrots, peeled; 1 grated, 2 sliced; 1 egg, lightly beaten; Salt and freshly ground black pepper; 40 triangular rice-paper wrappers (rounded edge about 9); 2 oz. dried rice vermicelli; 1 head leaf lettuce, washed and separated; 2 cucumbers, thinly sliced; 1⁄2 cup fresh holy or sweet basil leaves; Vegetable oil; Vietnamese/ Dipping Sauce