In a bowl, rehydrate the shiitake mushrooms in the boiling water for about 30 minutes. Drain and set aside.
In a wok over high heat, brown the meat in the peanut oil. Add the cabbage and carrots and cook for about 10 minutes or until tender. Add oil, if needed. Add the fish sauce, mirin, garlic, and five-spice. Cook for about 2 minutes. Let cool. Cover and refrigerate until the mixture is at room temperature. Add the rice noodles and shiitake. Season with salt and pepper. Set aside.
In a bowl, combine all the ingredients. Refrigerate.
Preheat the oil in the deep fryer at high temperature. Line a baking sheet with paper towels.
For each roll, place a square of dough diagonally over a work surface and brush with the eggs. With a spoon, spread about 60 ml (1/4 cup) of the filling along the horizontal centre of the square. Fold the two corners from both sides onto the filling. Fold the bottom edge up over the filling. Roll up tightly to enclose the filling for a 13-cm (5-inch) long cylinder. Repeat with the remaining dough and filling.
Fry about six rolls at a time for 4 to 5 minutes or until golden brown. Drain well on the baking sheet. Serve the rolls with the sauce.
For 250 ml (1 cup) of cooked rice vermicelli, soak about 50 g (2 oz) of noodles in a pan of boiling water. Remove from the heat and let stand for about 3 minutes or until tender. Rinse with cold water and drain. Freezes well.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.