Make the filling: Heat the oil for stir-frying in a pan over medium heat. Add the pounded cilantro root, garlic, and white pepper. Stir-fry until fragrant. Add the ground pork and cook until done. Add the cabbage, wood ear mushrooms, carrots, and green onions. Stir-fry until combined. Add the glass noodles. Season with soy sauce, oyster sauce, sugar, and sesame oil. Stir everything together, then remove from heat and let cool.

Place a spoonful of the cooled filling onto a spring roll wrapper. Roll into a log shape, sealing the edge with beaten egg. Repeat until all the filling is used.

Heat oil in a pan over medium heat. Fry the spring rolls until golden brown and crispy. Remove and drain on paper towels.