• 1 packet rice paper wrappers
• 450 ml (15 fl oz) oil, preferably groundnut, for deep-frying

Stuffing

• 50 g (2 oz) bean thread (transparent) noodles
• 50 g (2 oz) carrots, finely shredded
• 100 g (4 oz) mangetout, finely shredded
• 3 tablespoons finely chopped spring onions
• 1 teaspoon sesame oil
• 2 tablespoons light soy sauce
• 1 teaspoon Chinese rice wine or dry sherry

To serve

• 225 g (8 oz) iceberg lettuce
• assorted sprigs of basil, mint or coriander, or a combination of all three Spicy Peanut Sauce

For the stuffing, soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain and discard the water. Cut the noodles into 7.5 cm (3 in) lengths, using scissors or a knife.

In a large bowl, mix the noodles with the carrots, mangetout, spring onions, sesame oil, light soy sauce and rice wine.

To make the spring rolls, fill a large bowl with warm water and dip one of the rice paper wrappers in the water to soften. Remove and drain on a linen tea towel. Put about 2 tablespoons of the filling on each softened rice paper wrapper. (See drawings below.) Fold in each side and then roll up tightly. They will seal by themselves. You should have a roll about 7.5 cm (3 in) long, a little like a small sausage. Repeat the procedure until you have used up all the filling.

Heat the oil in a deep-fat fryer or large wok until it is hot. Deep-fry the spring rolls, a few at a time, until golden brown, about 2 minutes. Drain on kitchen paper. Serve at once with lettuce leaves, herb sprigs and Spicy Peanut Sauce (see over).