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1
Heat the oil in a large frying pan over medium-high heat.
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2
Add the onion, garlic and ginger and cook, stirring, for 3 minutes or until onion softens.
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3
Add the chicken mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until mince changes colour.
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4
Stir in the sweet chili sauce and soy sauce, and bring to the boil.
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5
Remove from heat.
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6
Stir in the basil and chili.
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7
Meanwhile, place the noodles in a medium heatproof bowl and cover with boiling water.
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8
Set aside for 2 minutes or until noodles soften.
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9
Drain.
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10
Use sharp kitchen scissors to cut the noodles into 2cm lengths.
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11
Add the noodles and carrot to the chicken mixture, and stir until well combined.
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12
Place a pastry sheet on a clean work surface.
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13
Spoon 2 tablespoonfuls of chicken mixture diagonally across the centre of the pastry sheet, leaving a 4cm border at each end.
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14
Brush the corners and sides with water.
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15
Fold in the ends and roll up firmly to enclose filling (you should have a 10cm-long spring roll).
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16
Repeat with the remaining pastry and chicken mixture.
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17
Add enough extra oil to a large heavy-based saucepan to reach a depth of 10cm.
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18
Heat to 180C over high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds).
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19
Add half the spring rolls and deep-fry for 3-4 minutes or until golden brown.
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20
Use tongs to transfer to a plate lined with paper towel.
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21
Repeat with the remaining spring rolls, reheating oil between batches.
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22
Sweet-chili mayonnaise:.
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23
Combine the mayonnaise, sweet chili sauce and lime juice in a serving bowl.
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24
Taste and season with salt.
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25
Arrange the spring rolls on a serving platter and serve immediately with sweet-chili mayonnaise.
