• Soak the glass noodles in warm water for 4-5 minutes until tender. Drain the water out and gently squeeze the noodles to remove the excess water. Cut the noodle strands into 2" pieces and set it aside.
• Heat the large wok/pan over medium high heat, drizzle 2 tablespoon of vegetable oil, add the chopped garlic and stir for few seconds.
• Add the chicken mince and stir for few seconds, then follow with the finely chopped coriander stems and continue cook for another 1-2 minutes.
• Follow with the shredded carrots, stir for few seconds and add the shredded cabbage.
• Place the glass noodles in, add fish sauce, oyster sauce and sugar. Continue stir fry for another 2-3 minutes until the vegetables are wilted and noodles are soft and tender.
• Transfer to large tray or plate and let it completely cool down. If there is any liquid from vegetables left in the fillings, place the fillings over the strainer and drain all the liquid out.

Wrapping Spring rolls

• To wrap the spring rolls, scoop 2-3 tablespoon of fillings on one side of the wrapper. Fold away from your side like an envelope. Seal it up with the plain flour and water mixture glue. Repeat the process to all rolls until the fillings runs out. ( see instrutions in the recipe video. )

Deep Frying

• Heat the vegetable oil or neutral flavour oil into high heat about 350°F. Deep fry the spring rolls for 5-6 minutes, or until crispy golden brown. ( Do not overcrowd the oil and keep the temperature into high-heat to prevent the spring rolls from greasy and soggy. )
• Remove from oil and transfer to cooling rack. Serve with Thai Sriracha sauce, hot chilli sauce or sweet chilli sauce.

Baking Option

• Place the spring rolls on the wire rack, over the baking tray. Brush or spray generous amount of vegetable oil on both sides. Pre-heat the oven or air-fryer about 400°F, bake until crispy golden about 18-20 minutes. Turn sides halfway through.