Peel the corn, remove the silk, and then grate it.

Chop the fresh tofu skin into small pieces.

Soak the wood ear mushrooms until they expand, then wash and chop them finely.

Wash the leek and cilantro, then chop them finely.

Combine the wood ear mushrooms, tofu skin, leek, and cilantro with the corn. Season with mushroom seasoning and pepper.

Mix everything well to taste. Do not add sugar as the corn is already sweet.

Use yellow rice paper wrappers or the type shown in the picture for a nice golden color when fried.

Spoon the filling onto the rice paper wrapper and roll it up as you would for spring rolls.

Heat oil in a pan and add the spring rolls to fry. Initially, do not let the oil get too hot when adding the spring rolls.

Once the spring rolls are golden, increase the heat, then remove them to prevent excess oil absorption. Place them on a rack lined with paper towels to drain excess oil and stand them upright to allow the oil to drain and prevent them from getting squished.

Serve with fresh herbs, lettuce, and a sweet and sour vegetarian dipping sauce.