Start by sautéing the garlic, cilantro root, and white pepper paste in oil over low heat until fragrant. Add the ground pork and cook until done, then add the shiitake mushrooms.

Stir everything together, then add the seasonings: oyster sauce, soy sauce, sugar, fish sauce, and white pepper. Mix well, then add the glass noodles and stir-fry to combine.

Add the cabbage and stir-fry over high heat. When the cabbage starts to soften, pour the Chinese cooking wine around the edge of the pan and toss everything together. Once the cabbage is fully cooked, taste and adjust the seasoning as needed. When the flavor is right, turn off the heat and set aside to cool.

Ideally, use long spring roll wrappers, but if you only have square ones, that's fine. To wrap, place the filling in the center, fold one pointed corner over the filling, and use your fingers to pack it tightly. Fold in the left and right sides.

Brush the tip and edges of the wrapper with the flour paste, then roll up to seal. The flour paste helps the wrapper stick together.

(Make the flour paste a little thick so it sticks well; add water gradually until you get a sticky consistency.)

Fry the spring rolls over medium heat. Be careful: with square wrappers, one end may be thicker than the other, so the thick end will cook just right, but the thin end may brown faster. If you use long wrappers, you can roll them more times for a neater result.

Fry until golden brown. Serve with sweet chili sauce or plum sauce for dipping.