Vege Spring Rolls

• 375g fresh, thin, egg noodles
• 1/4 Chinese cabbage, finely shredded
• 2 small carrots, coarsely grated
• 4 green onions, thinly sliced
• 12 snow peas, strings removed, thinly sliced
• 12 button mushrooms, roughly chopped
• 275g packet spring roll pastry, thawed
• peanut oil or light olive oil, for frying
• reduced-salt soy sauce, to serve

1. Place noodles into a heat-proof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Rinse under cold water.
   
   
2. Combine noodles and vegetables in a bowl. Mix well. Place 1 pastry sheet onto a flat surface, with 1 corner facing you.
   
   
3. Place a heaped tablespoonful of mixture onto corner of pastry. Fold corner over filling. Brush opposite corner with cold water. Roll up. Press to seal. Repeat with remaining filling and pastry.
   
   
4. Pour oil into a saucepan or wok so it is one-third full. Heat over medium-high heat until a piece of bread dropped into oil sizzles. Deep-fry spring rolls, 3 at a time, for 3 to 4 minutes or until golden. Drain on paper towel. Serve with soy sauce.