Cook the glass noodles according to package instructions, then drain and set aside.

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the ground chicken and a pinch of salt. Cook, breaking up the chicken with a wooden spoon, until no longer pink, about 5 minutes. Transfer the cooked chicken to a bowl and set aside.

In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the carrot, mushrooms, cabbage, snow peas, and garlic. Stir-fry until the vegetables are tender-crisp, about 3-4 minutes.

Add the cooked chicken and glass noodles to the vegetable mixture. Stir to combine. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, and white pepper. Pour the sauce over the filling and stir to coat evenly. Remove from heat and let cool slightly.

In a small bowl, whisk together the cornstarch and water to make a cornstarch slurry.

To assemble the spring rolls, place a spring roll wrapper on a clean surface in a diamond shape. Place about 2-3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the top corner with the beaten egg to seal the roll.

In a large pot or Dutch oven, heat 4 cups of oil to 350°F. Carefully add the spring rolls and fry for 2-3 minutes, or until golden brown. Drain on a paper towel-lined plate.

Serve the crispy chicken spring rolls hot, with the dipping sauce of your choice.