Place the noodles in a bowl and cover with boiling water. Stand for three minutes, drain and cut the noodles into short pieces with a pair of scissors.
Heat the oil and fry the onion and ginger for one minute.
Add the cabbage, carrot, bean sprouts, spring onions, bamboo shoots and water chestnuts (if used) and stir-fry for two to three minutes.
Add the salt, pepper, fish sauce, seasame oil and soya sauce.
Stir in the noodles and remove from the heat.
Place a spring roll wrapper on a work surface with a corner towards syou.
Make a paste with the cornflour and a little water and brush a little all around the edge of the wrapper.
Divide the vegetable mixture into six. Place one portion at the nearest corner of the wrapper and fold the corner over the vegetables.
Fold the left and right sides of the wrapper towards the centre and roll up neatly.
Paint the end with extra cornflour paste.
Repeat until all the vegetables are used up.
Heat the oil and deep-fry the rolls until golden brown and crisp. Drain on paper towels and serve with soya sauce for dipping.
Frozen spring roll pastry is a multi-purpose dough made of cake flour, salt and water. It can also be used to make samoosas. It is obtainable from Chinese speciality shops or supermarkets that sell Eastern foods.