Make the dipping sauce: Combine vinegar, sugar, and salt in a saucepan and bring to a boil. Add the pounded chili peppers, stir well, and let it boil again. Remove from heat and let cool, then add the grated daikon radish.

Pound the garlic, white pepper, and cilantro roots together until fine. Set aside.

To make the spring roll filling: Heat the vegetable oil in a pan over medium heat. Add the pounded mixture and stir-fry until fragrant. Add the ground pork, carrot, cabbage, and wood ear mushrooms.

Add the pork-flavored seasoning powder and sugar. Stir-fry until everything is just cooked and the liquid has mostly evaporated. Turn off the heat, add the glass noodles, and mix well. Let the filling cool.

Place a spring roll wrapper on a flat surface. Add some filling, fold into a rectangle, and roll tightly. Brush the edge with beaten egg to seal. Fry in medium-hot oil until golden and crispy. Drain on paper towels. Serve with the dipping sauce, along with cucumber, lettuce, and Thai basil as sides.