Soak rice noodles in warm water for 10 minutes; drain and chop.
Sauté garlic paste, shredded cabbage, carrot, and chopped noodles with soy sauce and salt for 2 minutes.
Cool filling completely.
Mix flour with 2 tbsp water into a paste.
Wrap filling tightly in spring roll wrappers, seal edges with flour paste, and deep-fry until golden brown.