Step 1: Prepare the ingredients. Soak the glass noodles until soft, then cut them into shorter lengths for easier wrapping (no need to cut too finely). Soak the shiitake mushrooms until soft, then slice them. Save the mushroom soaking water to use later when stir-frying the filling. Shred the cabbage and carrot. Mince the garlic. Chop the shrimp and mix with the ground pork.

Step 2: Make the filling. Heat a pan and add the vegetable oil. Add the minced garlic and sauté until lightly golden. Add the ground pork and chopped shrimp, and cook until done. Add the shredded carrot, cabbage, soaked glass noodles, and sliced shiitake mushrooms. Stir-fry briefly, then add a little of the mushroom soaking water (just enough to moisten, but not too much so the filling doesn't get soggy). Add the seasonings: fish sauce, sugar, oyster sauce, seasoning powder, and black pepper. Adjust the flavor to your liking. Stir-fry until cooked through, taste, then transfer to a bowl and let cool slightly before wrapping (it doesn't need to be completely cold).

Step 3: Wrap the spring rolls. Beat the egg in a bowl. Place a spring roll wrapper on a cutting board. Use a spoon or fork to place some filling near the edge closest to you, leaving a little space from the edge for rolling. Roll the wrapper forward over the filling, then fold in the left and right sides. Use your finger to brush some beaten egg along the far edge to seal, then finish rolling tightly.

Step 4: Fry the spring rolls. Heat a pan and add enough oil to cover the spring rolls (you can estimate the amount; using a small pot helps save oil). Fry the wrapped spring rolls until golden and crispy. Remove and drain excess oil. Serve hot.