Cookery Class - Step by Step

Place the glass noodles in a bowl and cover with boiling water. Allow to soak until soft, then drain well and set aside. Heat a wok or large frying pan over a high heat. Add the sunflower oil then the cabbage and carrots, and stir-fry for two minutes. Add the glass-noodles and stir-fry for a further minute until just cooked. Remove from the heat and set aside to cool.

Cut the spring-roll wrappers in half, then cut the corners off one end of each half. Cover with a damp cloth. Mix the cornflour with a little water to form a thick paste. Hold a single piece of spring-roll wrapper in your hand. Leave a 2cm space at the end of the wrapper that hasn't had the corners cut off, then place a spoon full of filling nex to the space. Fold the end of the wrapper over to the cover the filling completely.

Fold the two sides inwards.

Roll the springroll up tightly, keeping the sides folded inwards.

Spread a little cornflour paste on the top part of the wrapper. Press down to seal.

Heat the oil in a deep-fat fryer or large saucepan over a medium heat. Once the oil is hot, add the springrolls in batches and fry for two to three minutes until golden brown. Remove from the oil and drain on absorbent paper. Serve hot with plum or sweet-chilli sauce for dipping.