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Prepare the glass noodles according to package directions and set aside
Heat 2 tablespoons cooking oil in a pan and cook the ground chicken with a pinch of salt until done
Add shredded carrot, sliced cabbage, beech mushrooms, and chopped scallions to the chicken
Mix soy sauce, oyster sauce, white pepper, cornstarch, and water to make the sauce
Pour the sauce over the chicken and vegetable mixture and stir well
Add the cooked glass noodles to the filling and mix until combined
Let the filling rest for 10 minutes
Place a spoonful of filling on each spring roll wrapper
Seal the edges with beaten egg
Heat 4 tablespoons cooking oil in a pan over medium-high heat
Cook the spring roll pockets for about 10 minutes until crispy and golden
brown