Soak the mung beans until they expand, then steam until cooked. Shred the taro root. Shred the jicama, steam for 30 minutes, then squeeze out excess water. Mix all the ingredients together, add 2 eggs, salt, vegetarian seasoning, and pepper.

Here's the secret to crispy egg rolls, which I learned from Van Khuyen Le: Heat 4 tablespoons of coconut milk with annatto seeds, let cool, then remove the seeds. Add 1 tablespoon vinegar and 1/2 tablespoon sugar, and a little water if the mixture is too thick. Brush this mixture onto the rice paper wrappers before rolling. You can brush several wrappers at once and stack them to save time. This amount is enough for about 30 rolls.

Because the coconut milk is rich, the rice paper won't stick. Air fry at 356°F (180°C) for 15 minutes, flipping once after 7 minutes. They'll turn out super crispy!