1Cover noodles with boiling water. Soak 5 mins until soft. Rinse under cold water, drain well. Using scissors, roughly chop.
2Mix veggies and sauces through noodles.
3Pile 1 tbsp of mixture onto corner of each pastry facing you. Fold over filling. Brush opposite corner with cold water. Roll up, folding in sides, and place seam-side-down on a tray. Repeat.
4In a wok, heat enough oil to 170 C to deep-fry, until a small piece of pastry sizzles when added.
5Deep-fry spring rolls in 4 batches, 3 to 4 mins each, until golden and crisp. Drain on paper towel. Serve with soy sauce.
Text & Photo: John Paul Urizar/BauerSyndication.com.au