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1
Make the filling: Drain and squeeze the mushrooms and chop finely.
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2
Pour hot water over the noodles and let stand for 10 minutes.
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3
Drain and cut noodles into 1-inch pieces using scissors.
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4
Heat the oil in a wok and add the garlic and chillies.
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5
Cook about 30 seconds and remove to a plate.
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6
Add the pork to the wok and stir-fry until cooked.
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7
Add the mushrooms, noodles, shrimp, fish sauce, sugar, salt and pepper, stirring well.
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8
Tip the mixture into a bowl and add the grated carrot, chopped bamboo shoot, beansprouts, spring onion, coriander and chilli mixture.
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9
Stir well and chill.
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10
To make the spring rolls: Unwrap the spring roll wrappers.
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11
Cover them with a damp cloth while making the rolls.
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12
Put the flour in a small bowl and add a little water to make a paste.
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13
Place a spoonful of filling on the lower edge of the wrapper and, using a brush, brush a little flour paste on the top edge of the wrapper.
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14
Cover the filling with the wrapper, rolling from the bottom, then turn in the sides and roll to the top, sealing the edge with the paste on it.
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15
Set the completed rolls aside and freeze.
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16
To cook, heat the oil to 360 degrees and deep-fry the rolls for about 6 minutes each, depending on the size of the rolls.
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17
Drain on a rack or paper towels and serve with chilli sauce.
