Spring Rolls / Egg Rolls – Baked and Fried

In a small bowl, soak the bean thread noodles in warm water for 20 minutes, then drain and drip dry in a colander. Cut the noodles into 1 inch pieces.In a large bowl, combine all the ingredients for the ground pork filling along with the soaked and cut bean thread noodles. Marinate in the fridge for at least 30 minutes.Separate the spring roll wrappers into single sheets as they are usually stuck together.In a small bowl, combine the corn starch and warm water together. Keep it close by where you will be wrapping the spring rolls.Place a piece of wrapper on a clean and flat surface. Brush the top corner of the wrapper with some corn starch slurry. Spoon about 1 tablespoon of the ground pork filling onto the middle of the bottom edge of the wrapper, being careful not to over fill the wrapper.Lift the bottom corner up covering the filling.Then fold the left and right side towards the center.Continue folding up with a tight tuck-roll-tuck-roll motion. Finish up the roll, seal and place seam side down. Repeat until you have used up all your filling.Baked VersionPreheat oven to 425 degrees F. Line a large baking sheet with foil, then place a wire rack on top of it and grease it with cooking spray. (If you don't have a wire rack, you can bake the spring rolls directly on the lightly sprayed foil).Place the spring rolls on the rack and brush with a light coating of olive oil.Bake in the oven for 10 minutes, then flip the rolls over and bake for an additional 10 minutes or until the rolls are a crispy golden brown.Remove from oven and let rest for 5 minutesFried VersionFill a dutch oven, pot or wok with high heat cooking oil. I used rice bran oil. Preheat the oil to 350°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 1½ minutes.Place cooked spring rolls on wire rack to drain and cool.Serve with your favorite dipping sauce.