By Ken Hom
Here is a delightful vegetarian version of Thai spring rolls. They make a perfect starter for a Thai meal, or can be served with drinks for a large crowd.
Soak the dried mushrooms in warm water for 20 minutes, drain them and squeeze out any excess liquid. Trim off the stems and slice the caps into 5 cm (2 in) long strips.
Peel and cut the carrots int