Vietnamese Rolls

Yield:	8 Servings
Categories:	Asian

2	c	Chinese cabbage; thinly sliced
1/2	ts	Kosher salt
1/2	c	Tree ear fungus
1/2	lb	Bean sprouts
2	tb	Soy sauce
2	tb	Water
2	ts	Cornstarch
8	oz	Firm tofu
1	tb	Oil
2		Carrots; peeled and julienned cut
1	sm	Onion; thinly sliced
1	c	Bamboo shoots; julienned cut
4	lg	Rice-flour wrappers -or-
16		Wheat flour wrappers
		Oil for deep-frying
16	sm	Lettuce leaves