1. First make the dipping sauce. Place the sugar, vinegar and water in a small pan. Heat gently, stirring until sugar dissolves, then boil rapidly until it forms a light syrup. Stir in the chillies and leave to cool.
2. Soak the noodles according to the packet instructions, then rinse and drain well. Using scissors, snip the noodles into short lengths.
3. Heat 15ml/1 tbsp of the oil in a preheated wok and swirl it around. Add the ginger and spring onions and stir-fry for 15 seconds. Add the carrot and mangetouts and stir-fry for 2-3 minutes. Add the spinach, beansprouts, mint, coriander, fish sauce and noodles and stir-fry for a further minute. Set aside to cool.
4. Soften the spring roll wrappers, following the directions on the packet. Take one spring roll wrapper and arrange it so that it faces you in a diamond shape. place a spoonful of filling just below the centre, then fold up the bottom point over the filling
5. Fold in each side, then roll up tightly. Brush the end with beaten egg white to seal. Repeat until all the filling has been used up.
6. Half-fill a wok with oil and heat to 180°C/350°F. Deep-fry the spring rolls in batches for 3-4 minutes until golden and crisp. Drain on kitchen paper. Serve hot with sweet chilli dipping sauce.
25g/1oz rice vermicelli noodles
