Vegetable Spring Rolls

Step 1: Place noodles in a heatproof bowl and cover with boiling water and stand for 2 minutes or until tender and stir to separate strands and then drain and refresh under cold water and using kitchen scissors snip noodles into 5cm lengths.

Step 2: Heat a wok or large frying pan over high heat and add oil, swirl to coat surface and then add garlic, onion, cabbage, carrot and mushroom and stir fry for 2 minutes or until vegetable are tender and then add chesnuts, coriander, soy sauce and fish sauce and stir fry for 1 minutes or until heated and combined.

Step 3: Combine vegetable mixture and the noodles in a bowl and cool.

Step 4: For each spring roll, place 1 spring roll wrapper on a clean work suirface with a corne3r pointing toward you and brush edges with water (keep remaining wrappers covered with a damp tea towel to prevent them drying out).

Step 5: Spoon 2 tablespoons of vegetable mixture onto a corner of wrapper and fold corner over filling and then roll up. folding in sides to enclose filling and for a log and place on a plate and repeat with remaining spring roll wrappers and vegetable mixture to make 12 rolls.

Step 6: Heat extra oil in a large heavy base saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).

Step 7: Deep fry spring rolls, in batches for 3 minutes or until golden brown and using a slotted spoon, transfer to paper town and reheat oil between batches.

Step 8: Serve with sweet chilli sauce.