In a colander, press the tofu blocks. Cut the tofu skin into small 4"x4" pieces to use as the egg roll wrappers.  Soak mung bean thread and black mushroom until soft, rinse and drain well.  Cut the bean thread into 3" pieces.  In a big bowl, smash the tofu using a spoon and mix the rest of ingredients together.  Set the tofu skin on a flat surface, put 2 tbsp of the mixture in the middle and wrap into egg rolls.  In a frying pan, heat up oil using medium-high heat, deep fry the egg rolls until crispy and golden outside.  Place the egg rolls onto paper towels to soak the oil out.  The egg rolls may be served with soy sauce.