To rehydrate the glass noodles, in a bowl, add the glass noodles and pour in hot water. Let soak for about 2 minutes until slightly softened, then drain and cut into 2-inch segments.

To cook the chicken, in a pan over high heat, add 1 tablespoon of cooking oil. Add the ground chicken and stir-fry for about 3 minutes until cooked through. Add the garlic and stir-fry for about 10 seconds until fragrant. Remove and set aside.

To cook the vegetables, in the same pan over high heat, add the remaining 1 tablespoon of cooking oil. Add the carrot and cabbage and stir-fry for about 1 minute until just softened.

To make the filling, return the cooked chicken to the pan along with the glass noodles and scallions. Season with oyster sauce, hoisin sauce, and white pepper. Stir-fry until everything is evenly combined, then remove from the heat and let the filling cool slightly.

To assemble the spring rolls, place a wrapper on a flat surface in a diamond shape, with one corner pointing toward you. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with the remaining wrappers and filling.

To fry the spring rolls, in a pot over high heat, add cooking oil and heat to 350°F (177°C). Carefully add the spring rolls and fry for about 3 minutes until golden brown and crisp. Remove and drain.

Serve hot on their own or with sweet chili sauce.