Cut out a 32 x 24 x 24 cm triangle from thin cardboard and fold into a cone.
Halve a spring roll wrapper diagonally to make 2 triangles.
Wrap 1 triangle around cardboard cone.
Stick down overlapping edges with a little paste made from flour and water and set aside to dry.
Remove cardboard cone. Repeat with remaining wrappers.
Heat oil in a deep saucepan or frying pan and deep-fry cones, one at a time, until golden. Drain on absorbent paper.
FILLING: Cook the noodles in boiling water until tender, drain.
Fry chicken in a little oil until lightly browned, add ginger, garlic and chilli and stir-fry for a few minutes.
Toss in spring onions, add noodles and heat through gently.
Spoon chicken mixture into cones and serve immediately.