For the filling: Soak the glass noodles in hot water for 10 minutes until softened. Drain and chop into 1-inch pieces.

Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the ground chicken and a pinch of salt. Cook and crumble the chicken until no longer pink, about 5 minutes. Transfer to a bowl.

In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the shredded carrot, sliced cabbage, beech mushrooms and chopped scallions. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

Add the cooked chicken and chopped glass noodles back to the skillet. Stir to combine.

For the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, white pepper, cornstarch and water until combined.

Pour the sauce into the skillet with the filling and stir to coat everything evenly. Cook for 1-2 minutes until the sauce has thickened slightly. Remove from heat and let the filling cool for 10 minutes.

To assemble the spring rolls: Place a spring roll wrapper on a clean surface in a diamond shape. Scoop about 2-3 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly into a cylinder.

Brush the top corner with the beaten egg to seal the roll.

In a skillet, heat 4 tablespoons of oil over medium-high heat. Fry the spring rolls for 2-3 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.

Serve the crispy chicken spring roll pockets hot, with your favorite dipping

sauce

.