Prepare a baking sheet with a rack on top, for cooling the egg rolls.
Option 1 - To deep fry the egg rolls, heat 1-inch (2.5 cm) of oil in a deep medium pot or a dutch oven over medium heat to 350 F (177 C). If you do not have a thermometer, insert a wooden chopstick into the heated oil. You should see continuous tiny bubbles coming up around the chopstick. If the bubbles only come up here and there, the oil is not hot enough. If the bubbles are large and bursting to the surface, the oil is too hot.
Fry the egg rolls in batches of 5 to 6. Flip and move them occasionally for even browning. Fry until the egg rolls are golden, 5 to 6 minutes. Drain and transfer the egg rolls with a slotted spoon or wire spider onto the rack to let them cool. Repeat until you have cooked all the egg rolls.
Option 2 - To bake the egg rolls in the oven, preheat the oven to 400 degrees F (200 C). Place the egg rolls onto a lined baking sheet, seam-side-down, with about 2 fingers’ width gap between. Generously spray oil on top. Bake for 9 minutes, or until the bottom turns a golden color. Flip the spring rolls and spray oil onto them again. Return the tray to the oven. Bake for another 6 to 8 minutes, until the other side is golden as well. Once done, let the egg rolls cool on a wire rack for 10 minutes before serving to maximize crispiness.
Option 3 - To fry the egg rolls in an air-fryer, preheat the air-fryer to 390 F (10 mins or so). Cook them in batches. Spread a few spring rolls in the basket without overlapping them. Spray with a thin layer of oil, or you can bake them without using any oil. Bake for 6 minutes, flip, and bake for another 5 minutes. Once done, let the egg rolls cool on a wire rack for 10 minutes before serving to maximize crispiness.
Serve the egg rolls hot with whichever dipping sauce(s) you prefer.