Combine the bean thread noodles, mushrooms, yellow onion, carrots, green onions, jicama, and tofu in a mixing bowl.

In another large mixing bowl, combine the soy sauce, salt, sugar, black pepper, and cornstarch and stir to blend. Add to the noodle mixture, and blend well. Set aside.

Whisk together the cornstarch and water in a small sauce pan. Bring to a boil. The mixture should be pasty and sticky. (This is the "glue" that you will use to seal the edges of the wrappers.)

Cut the wrappers into two triangles. Starting with the longest side toward you, place about 2 tablespoons of the filling in the bottom third of the triangle. Using your fingers, shape the filling into a 2-inch-long cylinder. Fold the two pointed ends of the wrapper in and roll to enclose. (Rolls should be about 1 inch thick.) Using your finger, dab the edges with a little cornstarch mixture (do not over "glue") and seal the roll. Set aside while you finish making the remaining rolls. Do not stack them.

To fry, preheat a wok or large skillet. When hot, pour enough oil in to completely cover the spring rolls, about 2 inches. Heat to about 325 degrees. Fry the rolls for 3 to 5 minutes on each side, turning them around in the oil until they are nicely browned and crisp. Do not crowd the pan. (You may have to cook them in batches.) Once cooked, remove from pan and drain on paper towels. Serve immediately with cilantro-lime soy sauce and table salad.