Created by ImPat on July 4, 2018
Step 1: Place the noodles in a heatproof bowl, cover with boiling water and soak for 5 minutes and then stir to separate strands and then drain and refresh under cold water.
Step 2: Using kitchen scissors, snip into short lengths and place noodles in a large bowl and add the cabbage, carrot, onion, snow peas, mushrooms, capsicum, bamboo shoots, oyster sauce, soy sauce and ginger and mix well to combine.
Step 3: For each spring roll, arrange a wrapper in a diamond shape on a clean work surface.
Step 4: Spoon 1 heaped tablespoon of noodle mixture across centre and fold point up, fold in sides, then roll up tightly to enclose filling.
Step 5: Place roll seam side down on a tray and repeat with remaining wrappers and noodle mixture to make 20 rolls in total.
Step 6: Pour enough oil into a large heavy based saucepan to reach a depth of 5cm and heat over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil).
Step 7: Deep-fry spring rolls, in batches, for 3 minutes or until golden brown.
Step 8: Drain on paper towel and serve with extra soy sauce to dip rolls into.