When the meat was cooked, it was simply shredded and placed in a bowl. Next, half of the lime juice (1/4 lime), soy, hoisin sauce, oyster sauce, sesame oil, sesame seeds, and sweet chili sauce were added. Season to taste; I used more sweet chili sauce and hoisin sauce than I had anticipated.   

Cook them according to the package instructions. Ours needed to boil for 2 minutes. Rinse them in cold water afterward so they don't stick together.  

It's a matter of taste, how much crispness and how thin/small pieces you want your vegetables. We typically slice carrots with our Y-peeler so that they become fine and thin. The red cabbage and spring onions are coarsely chopped, and everything is combined in a bowl. Pour the rest of the lime juice over and let it sit for 5 minutes.  

Place a spring roll wrapper on the table with a corner facing you. Place some glass noodles, meat, and vegetables in the center and fold the corner (facing you) into the center and tighten it as much as you can. Fold the side sections in so they overlap each other and roll it tightly away from you. Before you roll the last bit, brush the tips/edges with egg and roll tightly to seal. {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/WSgZfeCgAcg.jpg?itok=VfoddTfW","video_url":"https://youtu.be/WSgZfeCgAcg","settings":{"responsive":1,"width":"854","height":"480","autoplay":1},"settings_summary":["Embedded Video (Responsive, autoplaying)."]} Continue and do the same with the remaining rolls. Deep fry them for 5 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Drain them on absorbent paper, and they are ready to serve. Eat them, for example, with soy sauce and sweet chili sauce.