Recipes+
Ingredients
Method
1.Soak mushrooms in a small heatproof jug of boiling water for 10 minutes or until soft. Drain; thinly slice.
2.Soak noodles in boiling water in a large heatproof bowl for 2 minutes; stir to separate strands, then drain. Return noodles to bowl. Using kitchen scissors, cut into short lengths. Add cabbage, carrot, snow peas, ginger and mushroom. Toss well to combine. Heat a non-stick frying pan over high heat; add egg. Cook and scramble for 1-2 minutes or until cooked. Add to noodle mixture.
3.Cover thawed pastry stack with a damp tea-towel. For each spring roll, place a pastry sheet, in a diamond shape, on a clean work surface. Arrange 1/3 cup filling across pointed end closest to you. Fold pointed end over; fold in sides. Roll up tightly to enclose filling and form a roll. Brush tip with water, then press to seal.
4.Heat oil in a large heavy-based saucepan over moderate heat (oil is ready where a cube of bread crisps-quickly without absorbing oil). Deep-fry spring rolls, in batches for 1-2 minutes or until golden brown and cooked. Using a slotted spoon, transfer to paper towels. Serve with sweet chilli sauce.
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