Soak the mushrooms in a bowl of hot water for a few minutes.
Peel and remove the germ from the garlic. Peel the onions and carrots, then chop them coarsely.
Soak the rice vermicelli in lukewarm water for 5 minutes, then drain them thoroughly.
Blend the onion, garlic, carrots, vermicelli, chicken, mushrooms, cilantro, and sauces. Pour the mixture into a large mixing bowl. Add the 3 egg yolks and the finely chopped fresh cilantro, then mix until the filling is smooth and well combined.
Moisten the spring roll wrappers according to the package instructions. Place one tablespoon of filling at one end, fold in the sides, and roll tightly to form the spring rolls.
Heat a little oil in a skillet. Fry the spring rolls for about 10 minutes, turning them regularly, until they are crispy and a beautiful golden brown.
