Noodles: Soak noodles in warm water until soft, but still slightly al dente (15mins or so). Drain, then roughly cut a couple of times with scissors to shorten them.
Peanuts: Add all of the peanuts (for the sauce and filling) to a dry pan over medium heat and fry until deep golden and lightly charred, shaking regularly. Pour into a pestle and mortar and crush to a large crumb texture, with some larger pieces here and there. Remove from pestle and mortar and separate 1/3 for the dip and 2/3 for the filling.
Garlic/Coriander: Add 2 large peeled cloves of garlic and a handful of coriander stems to the pestle and mortar. Smash into a paste, then add to a large wok or pan over medium heat with 1 tbsp oil. Fry for a minute or so.
Pork: Add in pork and fry until no longer pink, breaking up with your wooden spoon as you go. Add in oyster sauce, soy sauce, sugar & white pepper and continue frying until all the moisture is soaked up by the pork.
Stir Fry Filling: Stir in soaked noodles, then make space in the centre of the pan. Crack in two eggs and break them up with your wooden spoon. Stir everything for a couple of minutes until the egg scrambles. Add in cabbage & carrot and continue frying until it just begins to soften, then toss in beansprouts and fry for another couple of mins until the beansprouts soften slightly. Turn off heat and stir through peanuts.
Cool Filling: Allow the filling to COMPLETELY cool before making spring rolls. To speed up this process pour the filling into a different bowl. If there's some egg stuck to the pan just let the filling rest for a few mins to allow the steam to lift it off, then use your wooden spoon to gently scrape it.
Dipping Sauce: Rapidly simmer water and sugar over medium-high heat for around 10mins, until it reduces down and just about starts to thicken/turn glossy. Stir in tamarind, salt and chilli flakes, lower heat to a medium and continue simmering until it turns to a light syrupy texture (be aware it will thicken a lot more as it rests). Turn off heat, stir in peanuts then pour into a dish to cool. If it thickens too much before serving, just whisk in boiling or hot water a splash at a time to loosen it up.
Spring Rolls: Lay out a wrapper on a flat surface with a corner at the top and bottom (diamond shape). Place 1/2 cup filling between the centre and bottom of the square and shape into a log. Take the bottom corner and tightly fold it over the filling and roll it over once. Take the two corners either side and tightly fold them in. Roll the spring roll all the way up to the point where a triangle is left at the top. Brush the seam with egg white, then finish the roll and rest seam-side-down. Repeat. Important you roll tightly (any gaps = big air bubbles when deep frying = burst spring roll) but also carefully so you don't rip the wrapper.
Deep Fry: Heat up enough oil to comfortably cover the spring rolls in a large deep pot. You want the oil to reach 356F/180C. A chopstick should bubble when placed in. Very carefully place 3-4 spring rolls in the oil (depending on size) and deep fry for a few mins until deep golden, gently turning as you go to ensure even cooking. Try and keep the heat consistent and bring it back up temp between batches. Take out spring rolls one by one with tongs and tilt side to side to let excess oil pour out, then rest on a wire rack with a tray underneath to catch excess oil.
Serve: Slice spring rolls in half, then serve with the dipping sauce and enjoy!