Served with a simple dipping sauce, these crispy treats are practically irresistible.

1. To begin, soak the noodles in warm water for 8-10 minutes.

2. Heat a wok over a high heat with the sesame oil and add the cabbage, carrots and beansprouts and cook for 1 minute, stirring all the time.

3. Add the garlic and ginger and cook for a few more minutes, or until softened, then stir in the soy sauce, shaoxing wine, spring onions and coriander.

4. Transfer to a bowl to cool slightly and drain off any excess moisture. Meanwhile, drain the soaked noodles well and stir into the vegetables.

5. To make the spring rolls, lay a layer of spring roll pastry on a clean work surface with a corner facing toward you.

6. Place 1 tablespoon of the vegetable mixture on the corner of the pastry and begin to diagonally roll the pastry up tightly around the filling. When you get to the middle of the pastry, fold in the corners from either side and brush a little of the cornflour mixture on to the remaining corner, finish rolling up and press together to seal.

7. Repeat with the rest of the mixture and pastry.

8. Fill a deep saucepan with oil and heat to 180°C. Deep-fry the spring rolls in batches for 2–3 minutes, until golden brown and crispy.

Enjoy!