Step 1

For the sweet and sour sauce, stir 1 tbs pineapple juice and cornflour in a bowl to form a paste. Set aside. Combine sugar, vinegar, tomato sauce, soy sauce and remaining 1/3 cup (80ml) pineapple juice in a saucepan over high heat and bring to a simmer. Whisk cornflour mixture into sugar mixture and cook, whisking constantly, for 1-2 minutes or until thickened. Transfer to a heatproof bowl and set aside.

Step 2

Meanwhile, to make the filling, cut noodles into about 2cm lengths. Heat oil in a wok or large frypan over medium-high heat, add cabbage, mushroom, ginger and garlic, and cook, stirring often, for 7 minutes or until softened. Spread onto a heatproof tray and chill for 30 minutes or until completely cooled. Transfer cabbage mixture to a bowl and stir through noodles, prawn, soy sauce and coriander.

Step 3

To assemble, place spring roll papers on a tray and cover with a damp tea towel. Place 1 paper on a work surface with a corner facing you and brush edges with a little water. Place 1 heaped tbs of filling 6cm from bottom corner and form into a log. Fold bottom corner over filling and roll away from you once. Fold right side over filling and roll away from you once more. Finally, fold left side over filling and roll away from you to completely seal (don’t roll too tightly; filling will expand when cooked). Repeat with remaining papers.

Step 4

Half-fill a wok or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In 4 batches, deep-fry spring rolls, turning halfway, for 4 minutes or until deep golden. Remove with a slotted spoon and drain on paper towel.

Step 5

Serve immediately with sauce.