Soak the cellophane noodles in water until soft, then cut into small pieces. Clean the wood ear mushrooms and slice them thinly. Wash the onion and dice it. Blanch the corn kernels in boiling water, then drain. Finely chop the shallots.

Add the eggs and mix all the prepared ingredients together. Season to taste with black pepper, MSG (optional), and chicken bouillon powder.

Add lime juice to the water used for soaking the rice paper wrappers to help make the spring rolls crispier when fried.

After rolling, you can air-dry the spring rolls and store them in the freezer for later use.