Crispy Spring rolls

Preparation

1. Cook the spaghetti for four minutes in boiling salted water. Drain thoroughly. Soak the mushroom in lukewarm water and when rehydrated, chop coarsely. Prepare the fish substitute by adding 100ml of water, the peeled and finely grated carrot and the crushed garlic. Let sit for 10 minutes.
2. Soak, a sheet of rice paper. When soft, place a quarter of the filling into the middle, tuck under the sides and then make a roll. Trim off any excess. Let sit for 10 minutes.
3. Make four spring rolls and fry in hot oil. Serve with lettuce, mint leaves and a sauce composed of  3 tbsp of lukewarm water, 1 sugar cube and 1 tsp of ketchup.