Cook the noodles according to package directions. Typically, I put 2 noodle servings in a noodle strainer in boiling water, and keep an eye on it for about 1-2 minutes, and once it’s soft, drain it. 

Warm a wok or pan of choice over medium-hight heat. Add a few tablespoons of cooking oil to coat the pan.

Add the garlic and stir-fry until fragrant, about 30 seconds. Then push the garlic to the side of the pan or wok, and add the ground pork.

Stir-fry the pork, and when the pork is almost done, then add the cabbage, and stir until cabbage is soft, and meat is no longer pink and cooked through, just a few minutes.

Grab big sections of the noodles, and cut into about 5 inch long strips, so it’s easier to eat them once in the Thai egg rolls.

Add the noodles to the ground pork and cabbage, and mix until combined. Add soy sauce and sugar to taste.

Let noodle mixture cool to room temperature before adding to the spring roll wraps because  the wraps can fall apart if the mixture is too hot.

Place a small bowl of water and brush to the side of a cutting board. 

Put a egg roll wrap on the cutting board, and lay it so it’s like a diamond (take a look at the pics above). Take about two tablespoons of the noodle, pork, cabbage mixture, and add to the corner closest to you, about a 1/2 inch or so from the tip of the spring roll sheet. Spread the filling out into a log-shape, leaving a little room on either side of the sheet. 

Starting with the side closest to you, roll it up, tucking over the sides as you go, as super tight as you can, so oil doesn’t get inside. Lightly brush the unrolled spring roll wrapper with water as you roll to help secure it.

Press firmly at the end to seal it. Continue until you’ve reached the amount of Thai egg rolls you want. You make have some extra filling, if so, make it a side dish for your meal.

Heat oil in a wok, fryer, or Dutch oven to 325 to 350 degrees F.

To test to see if it’s warm enough without an instant read thermometer, put in a wooden, unvarnished chopstick, and when bubbles start to stream up next to the chopstick, you know it’s warm enough. Or drop a little corner of the spring roll shell in, and if it bubbles up right away, it’s ready.

Place a baking sheet lined with paper towels next to the cooking area. Using tongs, fill the pot with as many Thai egg rolls that will fit without overcrowding, and fry until golden brown.

If the oil is hot enough, it will cook quickly and just take a few minutes. Since everything is cooked inside the spring roll, you don’t have to worry about the inside cooking, so once it’s golden all over on the outside, use tongs to take it out and add the next batch. Keep an eye on it, since it can go from golden brown to dark brown very quickly. 

Serve warm with Thai spring roll dipping sauce.

If making your own Thai egg roll sauce, combine all Thai spring roll sauce ingredients in a small pot and bring to a boil. Reduce heat and simmer for 10 minutes. Enjoy!