Ingredients
150g fresh beansprouts
2 carrots, peeled and cut into matchsticks
80g mangetout, cut into shreds
6 spring onions, finely cut
¼ Chinese leaf cabbage, shredded
2 garlic cloves, finely chopped or minced
1 tbsp finely chopped ginger
150g cooked tiger or king prawns, chopped OR dried shitake mushrooms rehydrated
2 tbsp soy sauce
½ tsp Chinese five spice powder
½ tsp ground white pepper
1 tsp sesame oil
300g fine thread ready cooked noodles
20 spring roll wrappers OR 1 packet of filo pastry (270g)
1 tsp cornflour
1 tbsp water
Vegetable oil for frying (500ml - 1 litre depending on what pan you are using to fry the spring rolls in)

Method
Start by weighing a mixing bowl.  In that bowl mix all of the vegetables, the prawns, the spices and the sesame oil.  Ensure they are thoroughly mixed then add the noodles and mix through again. Weigh again.

Get a clean tea towel and dampen it, you want it to be damp not wet.  Mix the cornflour and water together and put to one side.

If you are using spring roll wrappers, cut the packet open and put under the tea towel.

Take 1 wrapper and put it on a clean board with one of the corners near you, like a diamond.

Divide your weighed mixture by 20 and put that amount in the spring roll (this is usually somewhere between 45g and 60g per spring roll) towards the bottom in a rectangle shape.  Take the bottom corner closest to you and fold it over the filling and roll the pastry over once.  Now dip your finger in the cornflour slurry and dab on to the corners of the spring roll wrapper both left and right.  Take the left hand side and fold it over left to right so it is over the centre of the spring roll/the filling. Push the corner down.  Take the right hand side and fold it over right to left so it goes over the centre of the spring roll.  Now dab the top corner with the slurry and tightly roll up the spring roll, ensuring the tip is sealed.

If you are using filo pastry cut the sheets in half. Put under the damp tea towel.  

Take 1 sheet of filo and put it on a clean board with one of the corners near you, like a diamond.

Divide your weighed mixture by 16 and put that amount in the spring roll (this is usually somewhere between 50g and 60g per spring roll) towards the bottom in a rectangle shape.  Take the bottom corner closest to you and fold it over the filling and roll the pastry over once.  Now dip your finger in the cornflour slurry and dab on to the corners of the spring roll wrapper both left and right.  Take the left hand side and fold it over left to right so it is over the centre of the spring roll/the filling. Push the corner down.  Take the right hand side and fold it over right to left so it goes over the centre of the spring roll.  Now dab the top corner with the slurry and tightly roll up the spring roll, ensuring the tip is sealed.

Cover with clingfilm.

Heat the oil to 180c and also put an oven dish into the oven and heat the oven to 200c.

Your oil is ready when a cube of bread turns golden in 10 seconds.

Cook the spring rolls 4 at a time for around 5 minutes until they are golden.  Drain on kitchen paper then turn off the oven and put the spring rolls into the oven.