Chinese Veggie Wrappers

Put the rice noodles in a heatproof bowl and pour over boiling water to cover. Leave to stand for 10 minutes, stirring occasionally, until soft and opaque. Drain and rinse under cold water, then drain again. Cut into 2.5cm|1" lengths and put into a large bowl.

Add the remaining ingredients, except the rice wrappers and egg and mix well.

Pour warm water into a large bowl. Dip the rice wrappers, one at a time into the warm water for a few seconds until it begins to soften. Place on a flat surface.

Quickly put a spoonful of filling on each wrapper. Use a little beaten egg to stick the edges of the spring rolls, then fold the bottom of the wrapper up over the filling, and then fold each side toward the centre. Roll tightly from the bottom to the top of each roll. Wrap in cling film to keep from drying out.

Heat the oil in a fryer or deep heavy-based pan. Fry the spring rolls in batches for 2-3 minutes until golden brown. Drain on absorbent kitchen paper.