When I was in Chiang Mai, I stopped in to Madam Thai’s cooking school and took a cooking class on a whim. The first course was spring rolls.
You will need 50 g chicken (I substituted in tofu), 1 clove garlic (minced), 1/4 cup mixed cabbage and carrot, 1/4 cup soaked glass noodles, 1 tsp sugar, 2 tsp soy sauce, and 3 tsp oyster sauce.
Pour a few glugs of oil in a pan. Brown the oil a bit before adding all the rest of the ingredients. Stir until cooked.
Place 1 spring roll sheet on the counter in front of you. Add ~3 Tbsp of filling mixture near the corner of the sheet. Roll pastry to cover mixture, fold in the sides and roll up completely.
Brush a little egg on the last corner of the spring roll pastry to seal.
Cook in ~1 litre of oil about ten minutes, until rolls are golden brown on all sides. Remove from oil and let drain and cool a few minutes before serving.
If you’re planning a trip to Chiang Mai and you’d like to take one of Madam Thai’s classes, yourself, you can find her in person at 2/5 Tapae soi 6 Road, or you can find her in Facebook at madamthaicookeryschool.