Rinse the mung beans thoroughly, soak for 3 hours, then drain and rinse again. Steam the mung beans until cooked through.

Soak the dried wood ear mushrooms in water until rehydrated, then rinse well, drain, and finely chop.
_ Peel and thinly slice the shallots, then fry in oil until golden and fragrant. Drain on a strainer.
_ Heat vegetable oil in a pan until very hot, then fry the glass noodles until they puff up and become crispy. Remove and drain.

Julienne the carrot, sweet potato, taro, and jicama.
_ In a large bowl, combine the chopped wood ear mushrooms, steamed mung beans, sweet potato, taro, carrot, jicama (squeeze out excess water), fried glass noodles, fried shallots, vegetarian seasoning, soy sauce, and black pepper. Wear food-safe gloves and mix all ingredients well.
_ Place a spring roll wrapper on a clean surface, add a suitable amount of filling, and roll tightly.
_ Arrange the rolled spring rolls in containers and store in the freezer. When ready to eat, take them out and fry.

Add vegetable oil to a pan and heat. Fry the spring rolls over low heat, turning them regularly. When they start to turn golden brown, increase the heat to high and fry for a little longer, then remove and drain on a strainer or paper towels.