Combine the four types of flour, water, and salt in a bowl. Mix well to form a batter. Let the batter rest for at least 2 hours before making the rolls.

Soak the wood ear mushrooms until they expand, then chop them finely. Cut the tofu into small pieces and lightly fry.

Sauté the tofu and wood ear mushrooms together. Season generously with the vegetarian seasonings, since there won't be a dipping sauce served with the rolls.

To make the rolls: Lightly brush a thin layer of oil on a nonstick skillet and heat over medium. Stir the batter well, then pour in one ladleful. Immediately pour any excess batter back into the bowl. Cover the skillet and steam for about 15 seconds until the crepe is cooked through.

Remove the crepe from the pan, add the filling, and roll it up.

Only brush oil on the pan for the first crepe. For the following crepes, you don't need to oil the pan unless a thin film of crepe sticks to the pan—if that happens, wipe the pan clean with a paper towel before making the next one.