Spring Roll Stuffed with Ground Meat

Thaw the spring roll dough.

Soak the glass noodles in hot water for about 10 minutes, then drain and cut into smaller pieces with scissors.

Rinse and trim the cabbage and cut into fine strips.

Peel the carrot, cut into thin slices, then cut crosswise into thin strips.

Peel the garlic and chop finely.

Heat the sesame oil in a frying pan or wok, add the ground beef and stir-fry for about 2 minutes over high heat. Add the cabbage, carrots, garlic and glass noodles. Season with sugar and oyster sauce and cook over medium heat for about 3 minutes, then set aside and let cool.

Lay sheets of dough on the work surface and place 2 tablespoons of filling in the center of each. Forms into about 7 cm (approximately 3 inch) long rolls. Coat the edge of each roll with egg white and press firmly to seal.