Step 1: Heat a little Extra Virgin Olive Oil in a pan. Lightly fry garlic, ginger, spring onion whites and chilli. Add carrot, celery and stir. Then add the mushrooms, cabbage and water chestnuts.

Step 2: Season with oyster sauce, soy sauce, sugar and cooking wine. Check seasoning, then add salt and pepper to taste.

Step 3: Add the bean sprouts and vermicelli noodles. If the mixture is a little wet, add cornflour and mix to a paste with a little water. Add coriander, and spring onion greens, stir in and remove from heat.

Step 4: Place a heaped spoon in the centre of a spring roll wrapper. Roll up as a cigar and seal with a little cornflour mixed with water.

Step 5: Fry in hot oil until golden brown.

Step 6: Drain from oil, sprinkle with a little salt and serve with mixture of Ginger Chilli Sauce with Soy Sauce.