Cook noodles: Prepare vermicelli noodles according to package instructions. Drain, rinse under cold water, and cut into shorter lengths with kitchen scissors.

Cook filling: Heat 1 Tbsp oil in a skillet. Sauté onion for 2 minutes, then add garlic and cook 45 seconds. Add celery and carrot; cook 2–3 minutes. Stir in bean sprouts, noodles, salt, and pepper. Cook another 3–5 minutes, stirring often. Remove from heat and let filling cool.

Prepare wrappers: Separate thawed spring roll wrappers, keeping them covered with a damp towel so they don’t dry out.

Wrap rolls: Place wrapper in a diamond shape and add 2 Tbsp filling near the bottom. Fold the bottom corner over filling, roll once, fold in both sides, then roll tightly. Brush the top edge with water and seal. Place seam side down under a damp towel. Repeat with remaining filling.

Cook the spring rolls (choose your method):

• Air Fryer (my favorite): Brush or spray rolls with oil. Air fry at 390°F for 5 minutes, flip, brush again, and cook 5 minutes more. For frozen rolls, air fry 7–9 minutes per side. Crunchy and light, though not as evenly browned as deep fried.

• Deep Frying (most traditional): Heat oil in a pan and fry 2–3 minutes until golden brown and crispy. Best for color and crunch.

• Oven-Baked: Brush with oil, bake at 400°F for 12–15 minutes, flipping halfway. Not as crisp as fried, but a healthier option. Using a baking rack helps with crunch.
  

Serve: Enjoy hot with sweet chili dipping sauce.