Peel and wash the carrot and taro, then let them drain and shred finely. Husk and wash the corn, let it drain, and slice thinly. Soak the glass noodles and shiitake mushrooms in water until soft, then wash and chop them into small pieces.

Peel and wash the jicama, let it drain, and shred finely. Cut or crumble the silken tofu into small pieces. Wash and chop the leek. In a large bowl, combine the silken tofu, carrot, jicama, shiitake mushrooms, glass noodles, corn, mung beans, taro, and leek. Season with 2 teaspoons of vegetarian bouillon and black pepper, then mix well.

Place a rice paper wrapper on a plate. Add 1 tablespoon of filling to the center of the wrapper and roll it up tightly.

Repeat until all the filling is used. Heat oil in a pan and fry the spring rolls until golden brown on all sides.

Arrange the vegetarian spring rolls on a plate and serve. Enjoy!