Soak the mushrooms in warm water for 15-20 minutes until rehydrated. Chop.

Soak the bean thread noodles in hot water for 10-15 minutes. Rinse under cold water and drain them well. Chop them up with scissors.

In a large bowl, mix the ground pork, onions, mushrooms, carrots, jicama, glass noodles, egg, fish sauce, salt, sugar, bouillon powder, and black pepper.

Take an egg roll wrapper and place it diagonally. Add about 1-2 tablespoons of the mixture across the bottom corner of the wrapper, but not till the edges.

Fold the bottom corner of the wrapper up to cover the filling and make sure it’s tight. Roll the wrapped filling up to the center, then fold the sides in and roll tightly until you reach the opposite corner. Seal the edges with a beaten egg.

Heat oil in a deep-frying pan over medium heat (about 350°F).

Once the oil is hot, carefully add the egg rolls, making sure not to overcrowd. Fry for 12-14 minutes or until golden brown; flip occasionally to brown evenly.

Remove the egg rolls with a slotted spoon and place them standing up on a plate lined with paper towels to drain excess oil. Serve warm and enjoy!