Step 1

For the filling, cut the noodles into 4cm lengths, then combine with the remaining ingredients and 3 tsp sea salt flakes in a large bowl.

Step 2

Arrange the spring roll papers in a stack and cut diagonally to form two stacks of equal-sized triangles. Separate the papers into single sheets.

Step 3

Combine flour and 1 tbs water in a bowl. Place one spring roll paper on a plate with the longest edge of the triangle facing you. Spoon 2 tsp noodle mixture onto the centre of the longest edge, then fold the two adjacent sides, one on top of the other, into the centre to cover the mixture. Roll up the sheet away from you towards the tip of the triangle to form a firm roll. Secure using a little of the flour mixture. Repeat until you have filled all the papers.

Step 4

Fill a wok one-third full with oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). Working in batches, add the spring rolls to the hot oil and deep-fry for 4-5 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towel. Keep warm.

Step 5

Wrap in the mustard greens and herb leaves, and serve hot with a bowl of nuoc cham for dipping.

Step 6

For the Nuoc Cham, combine the fish sauce, vinegar, sugar and 1/2 cup (125ml) boiling water in a heatproof bowl. Stir until sugar dissolves, then set aside to cool. Add the garlic, chilli and lime juice. Stir to combine and season. Nuoc Cham will keep, covered in the refrigerator, for 1 week.