In a large bowl, put the dried mushrooms and the rice vermicelli. Cover with warm water and wait for 20 - 30 minutes.
Meanwhile, start the filling : if you bought whole chicken breasts, put them in the food processor and ground them to obtain a chicken paste.
Grate the carrot.
Finely chop the garlic, oignon, coriander, fresh mint and chili (optional).
Put all the chicken, carrot, garlic, oignon and herbs in a bowl.
Take the mushrooms out of the water and press them in your hands to remove excess water. Cut them in small pieces and add to the bowl.
Take the rice vermicelli from the water and remove excess water. Cut them in 1 inch / 2.5 cm pieces. Add to the bowl.
Add a little bit of salt (not too much as the dipping sauce is salty) and pepper to taste.
Add the egg.
Mix well all the ingredients with your hands.