1: Soak bean thread noodles and dehydrated wood ear mushrooms in hot water for 30 mins. Drain and roughly cut with kitchen scissors.
2: Mix all of your ingredients under 'Eggroll Filling' including the bean thread noodles and wood ear mushrooms from step #1.
3: Mix your 'PASTE' and set aside.
4: Roll your egg rolls as shown in the video.
5: Heat up a pot with just enough oil to deep fry (medium-low heat). Deep fry for 6-7 mins. Remove and place on a paper towel to catch any excess oil.
