Thai Egg Rolls

Soak the glass noodles in very warm water in a small bowl until they become soft. For best results, read package directions to double-check cooking instructions. Drain and cut them into manageable pieces.

Heat oil over medium-high heat in a large Dutch oven like a wok, large skillet, or deep pan. Sautee garlic and onion until they are lightly golden brown and fragrant.

Add ground pork and stir until it's half-cooked through. This is important as you don't want to cook your pork over, or your rolls will dry.

Add the cabbage and carrot. It'll look like a coleslaw mix. Cook for 3-4 minutes until the vegetables are tender.

Add the noodles and mix in well.

Add chopped green onions and cilantro. Cook for 1 minute until the herbs are tender.

Add the sauces—season with soy, fish, oyster, and black pepper. Stir-fry until all ingredients are well combined and cooked. Remove from heat, place in a large bowl, and allow it to cool.

Set up your egg roll wrapping station. Having a station set up helps wrap egg rolls and helps them go by so much faster.

Trim off the rough and straggly edges of the wrappers to help with ease when pulling the sheets apart.

Place a spring roll wrapper on a flat surface. Use a cutting board, a large plate, or a cookie sheet. Wet all the edges slightly with water to soften the sheet.

Add a spoonful of the filling near one of the corners of the wrapper. I'm right-handed, so placing my filling in the far right corner is more natural. Pick your corner that is most natural to you!

Fold the bottom corner edge over the filling. Then, fold the left and right corners over the filling to make them look like an envelope. See the image for reference.

Wet those edges slightly with the egg wash or tapioca flour to help them stay put. Use a brush or your fingers, whatever is easiest.

Roll the bottom of the envelope through to the wrapper's center and into the wrapper's top and last edge. Use enough pressure to make a tight roll, but not too much, or it will break apart. It's a balancing act!

Wet that top corner edge with egg wash before completing your egg roll to glue it together. DONE! Now, let's finish the rest! (:

Place your wrapped egg rolls in a container and use damp paper towels or a kitchen towel to keep the egg rolls fresh before frying next.

Heat vegetable oil in a deep pan on high heat, and once the oil is hot,  Carefully drop the eggrolls in and fry until they reach a beautiful golden brown color. About 2-3 minutes.

Fry your eggrolls in batches, and do not crowd your pan, or they will not cook properly. You may need to turn the heat down to medium for the last batch, as the oil will have gotten hot.

Use a stainless steel skimmer or tong to lift them from the hot oil. Place them on a plate lined with paper towel to remove excess oil.

The last step and the best part! Prepare a delicious dipping sauce by mixing soy sauce, fish sauce, lime juice, and a hint of sweet chili sauce. Serve your crispy Thai Egg Rolls with this delightful sauce.

Spray the air fryer basket lightly with cooking spray before placing them in to cook. Spray the eggrolls and cook at 400 degrees for 7-8 minutes. Do not overcrowd the basket.

Give them space to cook. Check the eggrolls halfway through to make sure they are a nice golden brown color. Repeat with the rest of the eggrolls until all are gone.