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Rehydrate wood ear mushroom and bean thread noodles in warm water for 10 minutes. Drain, then using scissors, cut into little pieces
Combine lean ground pork, rehydrated wood ear mushrooms, and bean thread noodles in a mixing bowl. Peel and grate carrot and taro, then add to the mixing bowl
Season filling with fish sauce, sugar, MSG, salt and pepper. Mix well and set aside
Beat one egg to use to seal
Lay the egg roll wrapper flat, with one corner pointed towards you, and fold that corner to the halfway point. Add a small spoonful of the filling and roll over once. Fold two sides together and finish rolling egg roll tightly. Using the egg, seal the egg roll
Deep fry in 350-degree oil until golden brown, about 7 minutes