Dipping sauce: mix the water, sugar, vinegar, salt, chilli powder and roasted peanuts in a small saucepan. Bring to the boil and simmer for 10 minutes. Let cool, and mix in coriander leaves.
Spring rolls: in a wok, fry the garlic in 2 tablespoons soybean oil. Let cool. Scramble the egg in the wok and chop into small pieces. Let cool. In a large bowl, mix the carrot, mushrooms, cabbage, beansprouts, tofu, cooled egg, garlic and rice noodles. Season with soy sauce, salt and pepper and white sugar.
To fold spring rolls: place a couple of tablespoons of filling on a spring roll wrapper.
Fold the wrapper diagonally over the filling.
Fold in the sides...
...then fold over the end. Seal with a little water.
Deep fry in plenty of oil until crispy and golden brown. Serve with dipping sauce.