PREPARATION:

1. Make a dipping sauce by mixing together half the fish sauce, half the lime juice, half the chilies, and the sugar in a small bowl. Add 3 - 4 tbsp warm water and stir. Set aside.
2. Heat a little oil in a heavy pan over high heat. Add the mushrooms and fry to 3 - 4 minutes until browned. Remove from the pan. Heat a little extra oil in the same pan and add the garlic. Reduce the heat and cook for atnother 2 minutes, then add the onions and cook for 8 - 10 minutes until softened. Chop the mushrooms into smaller pieces and return to the pan. Season well.
3. Mix the remaining fish sauce and chilies, chicken, scallions, eggs, ginger, five spice powder, salt and chopped cilantro in a bowl. Add the mushroom mixture. Take a small piece of mixture and fry in the pan. Taste and adjust the seasoning - it should be well spiced with an underlying sweetness.
4. Soak the rice paper wrappers 4 at a time in warm water for about a minute. Lay on a clean damp cloth. Place a tablespoon of the filling on each one, about 1 1/2 inches from the edge nearest to you. Fold in the two sides on each wrapper and roll tightly away from you, like a cigar. Heat a wok or heavy pan over medium heat for a couple of minutes. Reduce the heat by a third and fry the spring rolls in small batches for about 5 minutes. Drain and serve hot with the dipping sauce and whole cilantro and mint leaves in the centre of the table.