Peel the sweet potato, potatoes, and carrot. Trim the roots from the green onions and wash everything. Soak the glass noodles, shiitake mushrooms, and wood ear mushrooms in warm water until softened.

Shred the sweet potato and carrot. Finely chop the shiitake mushrooms, wood ear mushrooms, and glass noodles. Slice the corn kernels off the cob. Chop the green onions.

Sauté the shallots until fragrant, then add the carrot, potatoes, glass noodles, shiitake mushrooms, and wood ear mushrooms. Stir-fry until cooked and the liquid has evaporated. Transfer everything to a bowl, add the corn, chopped green onions, 2 tablespoons soy sauce, 1 teaspoon seasoning powder (or bouillon), and 1 teaspoon black pepper. Mix well.

Stack 2 mung bean rice paper wrappers, place the filling in the center, and roll them up loosely so they don't burst when frying.

Fry the rolls in a pan with plenty of oil over medium-low heat. When golden, remove and drain on paper towels. Then bake in an air fryer at 340°F (170°C) for 5 minutes, flip, and bake for another 5 minutes. This method keeps the rolls crispy without absorbing too much oil.

Make a sweet and sour dipping sauce for the rolls. I served them with brown rice vermicelli as a substitute for traditional rice vermicelli. Boil the brown rice vermicelli until cooked, then sandwich it between a folded sheet of parchment paper and press with a weight. When the noodles are almost cool, they'll stick together—cut into pieces as you like.