Prepare the filling: Soak the glass noodles and cut them into small pieces. Soak the wood ear mushrooms and chop them finely. Finely chop 1/2 carrot and 1/2 kohlrabi, and slice green onions. Add the ground pork and egg. Season with salt, chicken bouillon powder, MSG, and pepper to taste.

Mix the filling well and let it sit for a while to absorb the flavors.

To wrap the rolls: Cut 1/2 tomato and rub it over the rice paper to soften it. Let it sit briefly, then place 1 tablespoon of filling on the wrapper and roll it up (do not roll too tightly).

Continue until all the filling is used. To prevent sticking, place a layer of plastic wrap between layers of rolls. You can fry and wrap at the same time.

Pour oil into a pan and heat until very hot. Add the rolls and fry until the outside is lightly golden, then lower the heat to cook the filling through.

For extra crispiness, fry the rolls twice. First, fry until just cooked, then remove and drain. Once cooled, fry them again briefly.

The finished rolls, after being fried twice, are golden and crispy.