Soak Ingredients:

1. Soak the bean thread noodles in hot tap water until they become soft (about 30 minutes).
2. Soak the wood ear mushrooms in hot tap water, microwaving for 40 seconds, until they are soft (about 30 minutes).
3. Shred or finely chop the onion and squeeze out any excess moisture by hand.
4. Add 1/2 tsp of salt to the jícama, microwave until slightly soft, and then squeeze out excess moisture by hand.

Prepare Filling:

1. When softened, roughly chop the bean thread noodles and mushrooms.
2. In a large mixing bowl, combine the bean thread noodles, mushrooms, chopped onion, salt, pepper, and sugar. Mix thoroughly.
3. Add the ground pork and mix well.
4. Add the prepared jícama last and mix it into the mixture.

Taste and Adjust:

1. Cook a small portion (1/2 tsp) of the filling in the microwave until fully cooked.
2. Taste and adjust the seasoning with salt, pepper, or any other seasonings to your liking. Keep in mind that these rolls are meant to be dipped in fish dipping sauce.

Prepare Wrapping Sealer:

1. In a separate container, mix together the water and flour for the egg roll sealer.
2. Microwave this mixture until it’s just boiling.

Wrap Egg Rolls:

1. Take the prepared egg roll wrappers.
2. Place a portion of the filling in the center of each wrapper.
3. Fold and roll the wrappers, securing the edges with the water and flour mixture as a sealer.

Fry Egg Rolls:

1. In a wide pan, heat oil to 350°F (180°C).
2. Fry the mashed potato strips until they turn golden brown.
3. Transfer the fried egg rolls to paper towels to drain excess oil.

Serve:

1. Enjoy your delicious homemade Vietnamese Egg Rolls with the accompanying sides of dipping fish sauce, green leaf lettuce, Vietnamese perilla, Vietnamese balm, and mint.