Step 1: Soak the glass noodles and wood ear mushrooms in warm water for 15 minutes until softened, then drain and chop finely.
Step 2: In a large mixing bowl, combine the ground pork, shredded cabbage, carrots, garlic, noodles, mushrooms, fish sauce, sugar, and white pepper. Mix thoroughly.
Step 3: Place one spring roll wrapper on a flat surface in a diamond shape. Keep the remaining wrappers covered with a damp cloth to prevent drying.
Step 4: Place about 2 tablespoons of the filling on the bottom corner of the wrapper. Fold the corner over the filling and roll halfway up.
Step 5: Fold in the left and right sides toward the center, then continue rolling tightly toward the top corner.
Step 6: Brush the top corner with the beaten egg or a cornstarch slurry and press firmly to seal the roll.
Step 7: Heat oil in a deep pan to 350°F (175°C). Fry the rolls in small batches for 4-6 minutes until they are golden brown and crispy.
Step 8: Remove with a slotted spoon and drain on paper towels before serving hot.