• Prepare the vermicelli noodles according to the package directions. [Note: if you are making small spring rolls like I do in this recipe, I recommend breaking the noodles into smaller pieces before cooking them. This will make them easier to use in the smaller rolls. If you wish to make this recipe into larger spring rolls, you can skip this step.] Drain and set aside.
• In a large wok, heat 2 tablespoon of cooking oil over medium heat and then add the cabbage and carrots. Saute to soften them slightly (but you still want them to retain some crunch). If using, add the bean sprouts and saute for another minute.
• Mix the noodles, cabbage, carrot, bean sprouts (if using), soy sauce, rice vinegar, and pepper in a large mixing bowl until well combined. Taste and adjust seasoning as needed. Allow this mixture to cool completely before proceeding.
• Place a small bowl of water near your work station (this will be used to moisten the edges of the spring roll to help seal them.)
• Lay out a spring roll wrapper in a diamond shape in front of you. Place a large scoop (about 2 tablespoons worth) of filling and place it in the bottom corner nearest you, but not directly on the edge so you have some extra wrapper along the border to fold over in the next steps. See photo instructions in the post for clarification. [Note: I make these spring rolls a bit smaller to serve on appetizer platters. If you wish, you can place more filling on the wrappers to make them larger.]
• Fold over the bottom corner of the spring roll wrapper over the filling (See photo instructions in the post for a visual representation of all of these steps.)
• Fold the sides of the spring roll wrapper into the center of the wrapper and then begin rolling the spring roll from the bottom up, almost all the way to the top.
• Before rolling the top portion of the spring roll, dip your finger into the small bowl of water and run your fingers on the edges of the remaining wrapper (the top corner of the wrapper). This will help seal the spring roll. Once moistened, complete rolling your spring roll.
• Complete rolling the remaining spring rolls using this method.

Frying Spring Rolls

• Heat 1-2 inches of cooking oil over medium-high heat. Once heated, add a few spring rolls into the oil and cook them for 2-3 minutes or until golden brown, turning them over gently as they cook to ensure they cook evenly. If your oil is too hot, adjust the temperature accordingly.
• Remove the spring rolls and place them on a paper-towel lined platter to allow them to drain while you complete frying them in batches.

Baking Spring Rolls

• If baking the spring rolls, brush them generously with cooking oil.
• Preheat oven to 400F and line a baking sheet with parchment paper or grease the baking sheet with oil.
• Bake them for 12-15 minutes or until crispy and golden brown, flipping them half way through. [Note: The spring rolls with become a paler golden brown colour compared to using the frying method when using this method.]

Air Frying Spring Rolls

• Brush the spring rolls with generously with cooking oil.
• Spray or brush the air fryer basket with a little oil and arrange the spring rolls in the basket.
• Cook them at 375F for approximately 10-12 minutes or until crispy and golden brown, flipping them at the 5 minute mark. [Note: The spring rolls with become a paler golden brown colour compared to using the frying method when using this method. Since air fryer cooking temperatures can vary significantly, check on the spring rolls at the 8 minute cooking time and adjust as necessary.]
• Serve spring rolls with sweet chili sauce.