Prepare the filling by mixing cooked meat (pork, chicken, or shrimp), white and green onion, grated carrots, Vietnamese noodles, monosodium glutamate, black pepper, salt, sugar, and cabbage in a large bowl.

Lay out a spring roll shell and place a portion of the filling in the center.

Fold the sides of the shell inward, then roll tightly from the bottom up to enclose the filling completely.

In a separate bowl, whisk the eggs.

Dip each rolled egg roll into the whisked eggs, ensuring it is fully coated.

Heat oil in a skillet or deep fryer.

Carefully place the egg rolls into the hot oil and fry until golden brown and crispy.

Remove from oil and place on a paper towel-lined plate to drain excess oil.

Serve immediately.