Soak vermicelli for 5 minutes in hot water until soft. Drain, cut into 5cm lengths and reserve.
Heat 3 tablespoons oil in wok or pan. Add garlic and chicken (or crab and pork) and cook about 8 minutes, stirring so ingredients don't stick to pan. Add cabbage, carrot, spring onions and vermicelli and cook on high heat for 3 minutes or until vegetables soften.
Turn off heat, add salt, sugar, pepper and oyster sauce. Stir to mix well. when mixture is cool, brush each side of the rice wrappers with water or they will dry and break. Place 1 tablespoon of the mixture into each wrapper, turn sides in first, roll and seal each with beaten egg. Refrigerate until needed.