Soak the wood ear mushrooms until soft, then finely chop them. Finely chop the carrot. Shave the corn kernels off the cob. Soak the cellophane noodles until soft, then cut them into small pieces. Finely chop the green onions. Season the pork with 1 teaspoon chicken bouillon powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon MSG, and a splash of fish sauce, then mix everything together well.

Lay out the fresh rice paper on a tray. Place 1 spoonful of the spring roll filling onto the rice paper and roll it up.