Ingredients

• 150-200g of vegetable oil, for deep frying
• 2 tbsp soy sauce
• 3 mushrooms, chopped into really small pieces
• Vermicelli rice noodles, I used these pack of 5 but I just used one section.
• Handful of bean sprouts
• 1 garlic clove
• Packet of spring roll wrappers, I used four
• 2 spring onions, cut lengthways

Method

1. Put a tbsp of oil in a frying pan and fry the chopped mushrooms and bean sprouts until they begin to soften.
2. Add your spring onion and garlic and stir for another minute.
3. Add the cornflour and soy sauce to the veg, heating gently and the sauce thickens slightly. Leave on a very low heat.
4. Boil the kettle and soak your vermicelli noodles in a bowl for 3 minutes.
5. After the noodles have cooked, transfer them to the frying pan with the veg and mix, add salt and pepper.
6. Soak one rice wrapper at a time in boiling water for around 10 seconds. Remove the wrapper and place on a dry plate, spoon about a golf ball size of the noodle mixture into the centre of the wrapper.
7. Fold the bottom of the wrapper over, then the sides, then roll up to the top. Your spring rolls should now look like this:
   
8. Heat your vegetable oil in a deep wok. When heated slowly lower your spring rolls into the oil, either using a slotted spoon or a pair of tongs.
9. Fry until both sides of your spring rolls are crisp and golden, about 5-10 minutes.
10. Serve with sweet chilli dipping sauce and enjoy the crispy loveliness!