Prep the ingredients: Use a knife or grater to remove the kernels from both ears of corn. Soak the wood ear mushrooms until soft, then rinse and chop finely. Cut the fresh yuba into small pieces. Wash and finely chop the green onions.

In a clean bowl, combine the corn, yuba, wood ear mushrooms, green onions, 1 egg, bouillon powder, sugar, pepper, and soy sauce. Mix everything well.

Crack the remaining egg into a bowl and beat it. Place a spring roll wrapper on a clean cutting board, add a suitable amount of filling in the center, and roll tightly. Use the beaten egg to seal the edge so the roll doesn't open during frying. Repeat until all the filling is used.

Pour vegetable oil into a pan and heat over medium heat (do not let the oil get too hot). Fry the spring rolls in batches. Start frying over medium heat so the filling cooks through, then increase the heat when the rolls start to turn golden to make them crispy. Quickly remove and drain on a rack or paper towels.