Soak the wood ear mushrooms until soft, then slice them thinly. Julienne the carrot and jicama, and shave the sweet corn kernels off the cob. Place all the vegetables in a bowl. Add a splash of soy sauce, a pinch of salt, a little MSG, minced shallot or green onion, a pinch of black pepper, and 2 teaspoons vegetable oil. Mix everything well. Moisten the rice paper wrappers and lay them out. Place 1 tablespoon of filling in the center of each wrapper.

Fold the wrappers into rectangular rolls. Heat oil in a pan and fry the rolls until golden brown.