Heat a pan and add 2 tablespoons vegetable oil. Add minced garlic and sauté until fragrant. Add ground pork and cook until no longer pink. Add mushrooms and carrots, stir-fry briefly, then add shredded cabbage and glass noodles. Add oyster sauce, sugar, soy sauce, and sesame oil. Taste and adjust seasoning as needed. Stir-fry for about 3 minutes, then remove from heat and let cool.

Crack the egg into a bowl and beat well. Place a spring roll wrapper on a flat surface. Add some filling, then roll up from the top. Brush the edges with beaten egg to seal, and finish rolling. Repeat with remaining wrappers and filling.

Heat 2 cups (500 ml) vegetable oil in a pan over medium heat. Fry the spring rolls until golden brown. Drain on a rack or paper towels. Serve on a plate with sweet plum sauce or sweet chili sauce for dipping.