Soak the bean thread in warm water until they are soft. Using scissors cut the thread small enough to be stuffed. Cut the cabbage very thin and also shred your carrots. Once the bean thread is ready, combine all three in the strainer.

Now add black pepper and the soy sauce and mix everything together. Let the liquid strain completely and the the bean thread should look dry.

Carefully pull out one wrapper at a time and keep the rest of the wrappers covered with a wet napkin to avoid from drying. To wrap the spring roll put the wrapper one corner pointing towards you. Add the mixture and pull the corner and start wrapping. Half way through bring both sides in and continue wrapping. Seal the edge with egg white.