Heat up the oil in the wok. Add tofu, cabbage, onions, carrots, bean sprouts, sugar soya sauce and salt. Stir fry until vegetables are soft and dry. Turn the heat to low. Add glass noodles, coriander and pepper. Stir fry again until mixed well. Set aside to cool.
Take a spring roll sheet and put some filling on it. Fold the sheet over the filling. Roll a bit, then fold the sides in and roll up tightly. Before closing, glue with some mixed egg. Deep-fry the spring rolls until golden brown.
PREPARATION OF DIPPING SAUCE
Crush garlic and chilli. Put in a pot together with water, salt, sugar and vinegar. Heat on a low fire to boiling. Mix flour with some water and add to the mixture to make thicker.