Soak the mushrooms and glass noodles in water for 20 minutes to soften. Drain, then slice the mushrooms into thin strips and chop them finely. Cut the noodles into 2-3 inch pieces. Peel the carrot, shred it, and cut into 2-3 inch pieces. Peel the jicama, slice a quarter of it thinly, then cut into matchsticks. Dice the onion. Chop the green onions finely.

Mix all the seasonings into the bowl of meat along with the vegetables. Use gloves to gently mix by hand until the meat and ingredients are well combined; mixing by hand makes it softer and more moist than using chopsticks. Once mixed, crack the egg into the mixture and combine thoroughly.

Prepare the rice paper wrappers; I use spring roll wrappers for a crispy texture. With these ingredients, I can roll 9 large spring rolls. Heat a pan on the stove, add oil, and fry the spring rolls over medium heat until golden brown. While frying, add a few drops of lemon juice for a fragrant aroma.