Fill a dutch oven, pot or wok with high heat cooking oil. I used rice bran oil. Preheat the oil to 350 degrees F (175°C). Gently slide in or lower the egg rolls, frying 4 to 6 at a time, rotating and turning carefully until golden brown about 11 minutes.
Best served on the same day with your favorite dipping sauce.
Preheat air fryer to 350 degrees F.
Brush the tops of the spring rolls with vegetable oil. Arrange spring rolls in a single layer into the basket of the air fryer. You will have to cook in batches. Cook for 4 minutes then flip over. Cook for an additional 4-5 minutes or until crispy. Repeat until all are cooked.
Best served on the same day with your favorite dipping sauce.
Wrapped spring rolls can be stored in the freezer and cook when needed from frozen. Just carefully slide frozen spring rolls in the oil and cook an additional minute or so.
Ground turkey or chicken may be substituted for the pork. Add shredded cabbage if you'd like more vegetables.
Vegetarians may substitute the meats with fresh tofu, just make sure to drain the excess water.
***Make ahead tips:
-make the filling the night before and store in an airtight container in the fridge
-separate the spring roll wrappers into single sheets and wrap in a damp cloth and store in a zip-top bag the night before if desired.
-pre-roll the spring rolls ahead of time and freeze in a single layer on a baking sheet lined with parchment. Once firm, store them in a large zip-top bag and fry or bake on the day you enjoy them