Dissolve the corn flour in three tablespoons of cold water to create a paste so that the rolls can stick. Place the rice noodles in a bowl and cover with plenty of hot water. Leave them to soak for three minutes, drain using a strainer and cool them under running water. Drain again, place them in a large bowl and finely cut using scissors. Add the mince meat, garlic, carrots, mushrooms, coriander, soy sauce, sugar and pepper and mix them all together.

Take a piece of the spring roll sheets (keep the rest well covered with a towel so they don’t dry out) and cut diagonally into four pieces. Place a teaspoon of the mixture along one edge of the pastry (lengthwise leaving room at the sides) and coat the four sides with the corn flour. Fold the bottom edge of the pastry over the mixture and then the two sides (left and right) inside. Roll it tightly. Make the
other rolls in the same way and keep the covered in the fridge until it’s time to serve.

Heat plenty of oil in a wok or deep frying pan (it must be three centimetres deep at least) and fry two or three rolls at a time until lightly browned and crispy (approximately two to three minutes). Place them on a piece of kitchen roll and serve hot with plenty of sweet chilli sauce. Decorate with lettuce leaves and sprigs of coriander.

INGREDIENTS
100gr (about 1 cup) mince
meat, pork or chicken
2 tbsp corn flour
50gr rice noodles, very thin,
such as vermicelli
1 garlic clove, grated
1 carrot, medium size,
3 mushrooms, medium-sized
finely chopped
2 tbsp fresh coriander, finely
chopped
2 tbsp soy sauce
1 tsp sugar
¼ tsp white pepper
7-8 pieces of spring roll
sheets
Oil for frying
Sweet chilli sauce for serving
Lettuce leaves and fresh
coriander to decorate