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1
Break the vermicelli into 4cm pieces and place the pieces in a bowl.
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2
Cover with boiling water and soak for 4 minutes until soft.
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3
Drain well.
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4
Chop the garlic and finely chop the coriander stems.
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5
Heat the oil in a wok.
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6
Add the garlic and coriander to the wok and stir-fry for 30 seconds.
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7
Add the chicken and stir-fry for about 6 minutes.
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8
Use a wooden spoon to break up any lumps.
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9
Add the carrot, spring onions, fish sauce, chilli sauce and noodles to the wok.
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10
Stir well and allow to cool.
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11
In a bowl, mix the corn flour and water to form a paste.
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12
Place the spring roll wrappers on a damp tea towel and cover with one end of the tea towel.
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13
Place 1 spring roll wrapper at a time, with a corner towards you, on another damp tea towel.
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14
Using your fingers, wet all the edges with the corn flour paste.
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15
Place 1 tablespoon of filling in the centre of the wrapper and spread the filling out to form a sausage shape.
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16
Fold the edges towards the centre and roll up the spring roll tightly.
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17
Seal the edge with paste Continue with the remaining wrappers and filling, keeping the spring rolls covered with a damp tea towel.
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18
Heat the oil to moderately hot in a wok or deep frying pan and cook the spring rolls 3 or 4 at a time until they are golden brown.
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19
Remove from the oil, using tongs or a slotted spoon.
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20
Drain the spring rolls on paper towels and serve with a dipping sauce.
