Soak the bean threads and wood ear mushrooms in hot water until soft. Soak them in separate bowls as the bean thread will take longer to soften.
While they are soaking, grate the jicama. Once grated, use your hand to squeeze out any excess water. Add to a large bowl.
Once the woodear mushrooms are softened (about 30 minutes), squeeze out the excess water and slice into thin strips (discard the knobby part in the center of it). Add to the bowl.
Drain the bean threads thoroughly. Cut them into 1 inch pieces using kitchen shears. Place in the bowl with the jicama and mushrooms.
Add the pork, salt, sugar, white and black pepper, carrot, garlic, and fish sauce to the bowl and mix well.
Place 2 tablespoons of the mixture on a spring roll wrapper at the bottom corner.
Fold the ends inward and roll up until only the tip of the wrapper is showing.
Dampen the tip with the egg white and seal.
Place on a baking sheet or other large flat surface. Continue until all the mixture is gone.
Fill a dutch oven with about 2 ½ inches of cooking oil. It should be a high smoke point oil like canola, vegetable or peanut oil.
Heat the oil to 325F degrees and fry the egg rolls in batches for 5-8 minutes, or until they have turned golden brown, turning once half way through.
Remove from oil and place on a metal rack to drain. Once drained, they can be kept in a 200F degree while you cook the remaining batches.
Serve these Vietnamese egg rolls with Nuoc Cham.