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1
- Prepare the noodles - soak noodles in cold water for approximately 10 minutes or until soft. Drain and with a pair of kitchen scissors, cut into 5-10cm lengths (approximate).
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2
- Finely chop the garlic and chop the chives into inch long pieces. Grate the carrot.
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3
- In a non-stick pan or wok, heat approximately 1 Tbsp oil. Fry the garlic for one minute and add the tofu. Add the noodles plus a little water, about 1 Tbsp. Add fish sauce, sugar and oyster sauce.
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4
- Stir through the carrot, chives and mung beans and turn off the heat.
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5
- On a dry surface, place one of the spring roll wrappers, shiny side down, rough side up. About 1 inch from one corner (if square) of the wrapper place approximately 1 Tbsp of noodle mix.
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6
- Fold corner up and over the ingredients and gently roll back towards you, pressing into the noddle mix so that it forms a sausage.
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7
- Roll 'sausage' over the wrapper to half way. Fold in the sides and continue to roll to the end. Use a little water to seal the package up. Repeat process of making spring rolls until all mixture is used.
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8
- Heat 1-2 cups of vegetable oil over a high heat. Oil should be smoking. Gently slide in the spring rolls, one by one being careful not to have the oil spit and splatter.
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9
- Turn after 20 seconds when the spring roll is browned. Remove from the oil when the other side is browned.
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10
- Drain on paper towel and serve with sweet chilli dipping sauce.
