Soak the glass noodles in room temperature water for about 7-10 minutes. Drain and cut them into 2-inch pieces.

In a bowl, mix the ground pork with 1 teaspoon of soy sauce and set aside for about 10 minutes.

In a wok or large sauté pan, heat a splash of oil over medium heat. Add the minced garlic, black pepper, and white pepper.

Cook until the garlic turns slightly golden and fragrant.

Increase to medium-high heat and add the pork mixture. Cook, breaking it apart, until it’s no longer clumpy—about 5 minutes.

Add the soaked shiitake mushrooms, glass noodles, shredded cabbage, grated carrots, cilantro, sugar, remaining soy sauce, and salt. Toss everything together and allow the veggies to wilt.

Let the mixture cool completely before wrapping.

Place a spring roll wrapper with one corner pointing towards you. Spoon about 2 tablespoons of filling onto the wrapper.

Fold the corner closest to you over the filling, then fold in the sides and roll tightly, sealing the end with a bit of beaten egg.

In a deep pot, heat oil to 350°F (175°C). Fry about 3-4 spring rolls at a time for 4–5 minutes, or until golden brown and crispy.

Drain on paper towels and serve warm with dipping sauce.