Baked Fish and Fowl Spring Rolls

Name: Baked Fish and Fowl Spring Rolls
Ingredients: 2 ounces cellophane noodles (bean-thread, soaked in boiling hot water to cover for 20 minutes, drained well and chopped); 6 dried shiitake mushrooms (soaked in hot water to cover for 20 minutes, rinsed, squeezed dry, the stems discarded and the caps ); 2 small boneless skinless chicken breasts, cubed (about 6 ozs each); 1⁄2 lb raw shrimp, cut into small pieces; 1 1⁄2 tablespoons garlic cloves, minced (about 3); 3 scallions, minced; 1 tablespoon minced peeled fresh gingerroot; 4 baby carrots, minced fine; 2 tablespoons chopped fresh cilantro; 1 tablespoon chopped fresh mint leaves; 1 cup chopped mung bean sprouts; 1 tablespoon soy sauce; 1⁄4 teaspoon salt; 1 tablespoon fish sauce; 1 teaspoon sugar; 15 spring roll wrappers (8 inch)