- Step 1
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 mins, then drain and cool. Squeeze out any excess liquid, and use kitchen scissors to cut into shorter lengths.
- Step 2
Meanwhile, heat 1 tablespoon oil in a large deep frying pan over medium heat. Add the spring onions, garlic and ginger. Stir-fry for 1 min. Add carrot and stir-fry for 2 mins. Add cabbage and stir-fry for 2 mins or until soft. Add soy sauce, pork and noodles to the pan, and toss until evenly combined. Set aside to cool.
- Step 3
Lay out 1 spring roll wrapper with the corners at the top, bottom and sides. Place 1/3 cup filling in a 9cm-long pile across the lower third of the wrapper. Fold bottom corner up and over filling, then fold in the sides and roll up. Dab a little water at the top corner to seal. Repeat with remaining wrappers and filling.
- Step 4
Half-fill a large saucepan with extra oil. Heat over medium-high heat. Cook rolls, in batches, for 2 mins or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Serve with combined chilli and soy sauce.