Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes.
Shred or finely chop onion and squeeze excess moisture out by hand. Add 1/2 tsp salt to jícama, microwave until slightly soft and squeeze excess moisture out by hand.
When soft, roughly chop bean thread noodles and mushrooms.
Add bean thread, mushrooms, onion, salt, pepper, and sugar into a large mixing bowl and mix thoroughly. Add pork and mix well. Add jícama last and mix well.
Mix together water and flour for egg roll sealer, and microwave until just boiling. Wrap the egg rolls (see photos above for technique).
Fry at 325°F until golden brown and fully cooked inside. About 12-16 minutes per batch.