Soak glass noodles until soft, then cut into short lengths.

Finely shred carrot and cabbage.

Heat oil in a pan and cook the meat until just done.

Add glass noodles, carrot, and cabbage; stir-fry briefly.

Season with black pepper, soy sauce, and oyster sauce.

Remove from heat and allow filling to cool.

Place filling onto dough sheets, roll tightly, and seal edges with beaten egg.

Deep-fry spring rolls until golden and crisp.

Drain and serve hot.