Step 1

Soak vermicelli noodles in hot water for 10 minutes, drain and roughly chop.

Step 2

Mix together noodles, carrot, tofu, sprouts, eschalot, garlic and cabbage in a bowl. In a separate bowl, combine sugar, soy and fish sauces, lime juice and 1 tablespoon cornflour, then toss with noodle mixture.

Step 3

Mix the remaining 1 tablespoon cornflour with 2 tablespoons water. Lay a spring roll wrapper on a clean work surface with a corner pointing towards you. Place 1 heaped tablespoons filling in the bottom third, fold in the two sides, then roll up to form a spring roll. Brush edges with cornflour mixture and press down to seal. Repeat with remaining wrappers and filling. Chill for 30 minutes.

Step 4

Meanwhile, for the dipping sauce, place all the ingredients in a bowl with 1/4 cup (60ml) water, stirring to dissolve the sugar. Set aside.

Step 5

Half-fill a large saucepan with oil. Heat oil to 190°C (if you don’t have a kitchen thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough). Deep-fry the spring rolls for 1-2 minutes until golden, then remove with a slotted spoon and drain on paper towel. Serve with dipping sauce.