Here is the recipe for crispy spring rolls in English:

**Ingredients:**

**For the filling:**
– 200g glass noodles (mung bean noodles)
– 2 carrots, julienned
– 1 small onion, finely chopped
– 2 garlic cloves, finely chopped
– 100g cabbage, finely chopped
– 100g bamboo shoots, drained and finely chopped
– 100g tofu, cut into small cubes
– 2 tablespoons soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Oil for frying

**For the spring rolls:**
– Spring roll wrappers (available at Asian markets)
– Water for sealing the rolls
– Oil for deep frying

**Instructions:**

1. Cook the glass noodles according to the package instructions, drain, and cut them into small pieces.

2. Heat some oil in a pan. Add the chopped onion and garlic and sauté until translucent.

3. Add the julienned carrots and stir-fry until they soften slightly.

4. Add the chopped cabbage and bamboo shoots and continue to stir-fry until the vegetables are tender.

5. Add the tofu and stir-fry briefly.

6. Add the cooked glass noodles and mix well.

7. Add the soy sauce and sesame oil and season with salt and pepper. Remove the filling from the heat and let it cool.

8. Place a spring roll wrapper on a clean work surface. Place a tablespoon of the cooled filling in the center of the wrapper.

9. Fold the bottom corner of the wrapper over the filling, then fold the side corners inwards and roll the spring roll up tightly.

10. Moisten the edges of the spring roll with a little water to seal it.

11. Deep fry the spring rolls in hot oil until golden brown and crispy. Drain on paper towels to remove excess oil.

12. Serve the crispy spring rolls hot, preferably with sweet chili sauce or another sauce of your choice.

Enjoy these delicious crispy spring rolls as an appetizer or snack! Bon appétit!