Spring rolls

Cook noodles according to packet instructions, drain and set aside for frying.
Heat 30 ml of the oil in a frying pan or wok. Fry the garlic briefly until lightly brown. Add the mince and stir-fry over a low heat for about 2 minutes, until cooked through and loose.
Add the shredded cabbage and carrot. Season with the sugar and oyster sauce, and continue frying for a further 3 minutes.
Remove from heat and leave to cool. Stir in cooked noodles.
Lay the dough wrappers (about 20 cm square), on a work surface and place 30 ml of the filling in the centre of each.
Fold one end corner of the wrapper over the filling. Fold one side over, then the other side – the rolls should be about 7 cm long – and roll it up tightly.
Brush the inside edge of the end of the wrapper with a little egg white and rub down firmly to seal the roll.
Fill a deep-fryer with remaining vegetable oil and heat to 180 ºC.
Fry the spring rolls in batches for about 3 minutes until golden brown, then remove. Drain on absorbent paper and keep warm.
Serve with sweet and sour sauce.