Spring Rolls

Method

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1. 1Heat 2 tbsp oil in a wok or large pan over high heat. If using chicken, stir-fry it for 3-4 minutes until it turns white, then add the garlic and ginger for 30 seconds.
2. 2Add the cabbage, carrot and mushrooms and stir-fry over high heat for 3-4 minutes, until the vegetables have wilted slightly but are still crisp. Stir in the soy sauce, sesame oil, glass noodles and spring onions.
3. 3Mix the cornflour with 1 tbsp water, add it to the filling and stir for 1 minute to bind any liquid in the pan. Transfer the filling to a sieve and let it cool completely; warm, wet filling softens and tears the wrappers.
4. 4Lay a wrapper with a corner pointing towards you, like a diamond. Place 2 tbsp filling near the bottom corner, fold that corner over the filling and roll once, then fold in the side corners.
5. 5Keep rolling tightly and brush the last corner with the flour paste to seal. Keep the finished rolls seam-side down under a damp cloth.
6. 6Heat the frying oil in a deep pot to 170-175 °C. Fry the rolls in batches, turning occasionally, for 3-4 minutes until evenly golden and crisp.
7. 7Drain on a rack or paper towels and let them rest for 2-3 minutes. Serve hot with sweet chilli sauce.