Instructions: Gently separate the spring roll wappers. Keep covered with a damp cloth.

Put 3 spoonfuls of vegetable oil in a wok or pan and heat. Put in the noodles, mushrooms, cabbage, carrots, sugar, fish sauce, soya sauce and pepper. Toss well together and cook for a few minutes.

Drain away the excess liquid from the pan and leave the mixture to cool a little. Spoon a little mixture into the centre of the wrapper and fold in the corner closest to you. Then roll and fold the wrapper over, sealing with a little of the flour paste.

Heat the oil in a wok or deep fat fryer and cook the spring rolls for a few minutes until golden brown. Serve with shredded carrots and orchid flowers.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.