Soak the glass noodles in cold water for 15 minutes or until soft, drain and cut into short lengths. Heat the cooking oil over low heat, add carrot, cabbage, bean sprout and glass noodles, stir fry for 3 -- 5 minutes. Then add the sugar, light soy sauce and ground black pepper, stir until it becomes fairly dry. Remove and spread the mixture on a plate to cool for 30 minutes or more. Divide the filling into 8 portions; place the filling in the center of the spring roll sheet on a flat surface. Start rolling tightly folding the sides in half way through the rolling process. Seal the wrapper with beaten egg. Place in the refrigerator until ready to fry. Heat cooking oil in a wok to medium to high heat. Deep fry the spring roll and keep turning them until crispy and golden brown. Remove and drain. Cut each spring roll into 3 pieces and serve hot with plum dipping sauce.