Veggie Spring Rolls

1. 1

   Soak mushrooms in boiling water in a small bowl for 10 mins or until soft. Drain; remove stems and thinly slice mushrooms.

2. 2

   Soak noodles in boiling water in a large bowl for 2 mins. Stir to separate strands, then drain. Return noodles to bowl. Using kitchen scissors, cut into short lengths. Add cabbage, carrot, snow peas, ginger and mushroom. Toss well to combine. Heat a nonstick skillet on high heat. Add egg and scramble for 1-2 mins or until cooked. Add to noodle mixture.

3. 3

   Cover thawed spring roll wrappers with a damp tea towel. For each spring roll, place a wrapper, in a diamond shape, on a clean work surface. Arrange about 3 oz filling across pointed end closest to you. Fold pointed end over; fold in sides. Roll up tightly to enclose filling and form a roll. Brush tip with water, then press to seal.

4. 4

   Heat oil in a large heavy-bottomed skillet on medium heat (oil is ready where a cube of bread crisps quickly without absorbing oil). Deep-fry spring rolls, in batches for 1-2 mins or until golden brown and cooked. Using a slotted spoon, transfer to paper towels. Serve with sweet chili sauce.

No additional tips available.