Soak dried chinese black mushrooms in a bowl of very hot water for 10 minutes to hydrate.

Break dry rice noodles with hands. Soak noodles in very hot water for 3 minutes until softened.

Fry the ground pork until cooked through.

Coarsely chop leek, carrot, onions, and chinese cabbage.

Pulse the chopped vegetables in a food processor until finely chopped.

Add the fried ground pork to the food processor and pulse briefly to combine.

Mix the softened rice noodles into the vegetable and pork mixture.

Place a portion of the filling in the center of each spring roll wrapper.

Roll up the wrappers tightly to form spring rolls.

Heat sunflower oil in a pan or deep fryer.

Fry the spring rolls in hot sunflower oil until golden brown and crispy.

Remove the spring rolls from the oil and drain on paper towels.

For the hot sauce, place chile peppers, garlic cloves, fish sauce, lime juice, fresh ginger, soy sauce, shallot, and brown sugar in a food processor.

Blend all the sauce ingredients until smooth.

To control the spice level of sauce, remove seeds from chile peppers before blending.