Step 1

Heat the vegetable oil in a large wok over medium heat. Add the garlic and cook until fragrant, then add the chicken mince and stir fry until cooked through (around 2-3 minutes).

Step 2

Add the bean sprouts, carrot, baby corn and spring onion and mix thoroughly.

Step 3

Add the fish sauce, oyster sauce and sugar and stir.

Step 4

Finally add the glass noodles and stir through until ingredients are evenly mixed and the liquid has mostly evaporated.

Step 5

Lay out one spring roll pastry or wrapper on a clean surface (smooth side down). If using a square wrapper, have one of the corners facing towards you.

Step 6

Place a scoop of filling in one corner of the wrapper. Fold the bottom corner of the wrapper up and over the filling, pressing in firmly to remove any air pockets. Keep rolling up to the centre of the wrapper.

Step 7

Rub water over the top edges of the wrapper, then fold in the left and right sides and keep rolling up tightly.

Step 8

Heat the canola oil in the wok over a medium heat, ready to deep fry. Slide each spring roll into the wok slowly to avoid splashing. Deep fry until golden brown, around 4-6 minutes.

Step 9

Transfer to a strainer or place on kitchen paper towel to drain the oil.

Step 10

Serve with your chosen dipping sauce such as nuoc mam cham.