1 Cook the noodles according to the directions on the package.
2 Mix together the carrots, cabbage, bean sprouts, garlic and oil.
3 Drain the noodles and cut them into 4 cm long pieces and add them to the mixture. Season with salt, ground black pepper, soy sauce and a pinch of sugar and gently beat the egg.
4 Remove one spring roll sheet from the pile and place on the work surface. Spread 2 tbsp of filling in the middle. Fold over the sides, brush the edges with the egg and roll up. Fry in hot oil for 4-5 minutes until golden brown. Dry on kitchen paper. If desired serve with soy sauce.