Soak the glass noodles until soft. Rinse the bean sprouts. Slice the cabbage. Cut the wood ear mushrooms. Shred the carrot. Pound the garlic, white pepper, and cilantro roots together (if you don't have cilantro roots, you can skip them).

(I let the filling rest overnight.) When ready, wrap the filling in the spring roll wrappers, sealing the edges with a paste made from tapioca starch mixed with warm water (this helps prevent the wrappers from breaking when frying). Set the wrapped rolls aside. For the dipping sauce, add water to a pot (use as much as you want for the amount of sauce needed), then add sugar (to your preferred sweetness and enough to thicken when simmered), fish sauce, and vinegar. Simmer until thickened to your liking, then let cool. (Fry the spring rolls while the sauce cools, then add the crushed peanuts and chilies to the sauce before serving.)

Heat vegetable oil in a pan over medium-high heat until hot (this helps prevent the rolls from absorbing too much oil). Fry the spring rolls until golden brown, which doesn't take long. Stand them upright to drain excess oil. Fry the remaining rolls in batches until done.

Slice and arrange on a plate. Serve with the dipping sauce and enjoy!