Cut the jicama into 1/4-inch (0.5 cm) thick slices, pan-fry both sides until translucent, then cut into thin strips. Rinse the bean sprouts and drain well. Blanch the tofu in boiling water, wrap in a clean cloth and squeeze out excess water, then mash until smooth and elastic. Soak the dried shiitake mushrooms until soft, squeeze out excess water, and chop finely. Soak the glass noodles until soft, then cut into 3/4-inch (2 cm) pieces. Cut the taro or sweet potato into thin strips. Cut the carrot into thin strips. Soak the straw mushrooms in salt water and a little cornstarch, rinse well, drain, and chop finely. Soak the wood ear mushrooms until soft, then cut into short strips.

FILLING: Mix all the prepared ingredients above with 2 teaspoons vegetarian seasoning, 2 teaspoons ground black pepper, 2 teaspoons sugar, 2 tablespoons soy sauce, 2 tablespoons glutinous rice flour, and 2 tablespoons vegetable oil (you can substitute 1 large egg if you are not strictly vegetarian). Put on gloves and mix the filling well so the seasonings are evenly distributed. SHAPING: Place a spring roll wrapper on a tray, add the filling (as much as you like), fold in the sides, and roll up tightly. Fry the spring rolls in a pan until lightly golden, remove and drain on paper towels, and let cool. When ready to eat, fry a second time until golden and crispy. Remove and drain on paper towels.