John Torode's Spring Rolls with Chicken and Prawns

Soak the noodles in warm water for 10 minutes, drain and cut into 2cm (¾in) pieces with scissors. In a food processor, blend the garlic, coriander root, peppercorns and salt until fine. In a wok, heat 1tbsp oil over a medium heat and fry the garlic paste until fragrant.

Add the minced prawns and chicken, and fry until cooked, about 3 minutes. Add the noodles, then the fish sauce and palm sugar. Transfer to a bowl and allow to cool. Mix the beansprouts, coriander leaves and shallots into the mince mixture.

Lay the spring roll wrappers on a board, a few at a time, and place 1tbsp of the filling along the centre of each.

Roll up the bottom edge of a wrapper then fold over the left and right sides. Roll the wrapper until it has almost reached the top edge.

Mix the flour with 2tbsp of water and use this paste to seal the roll. Repeat with the rest of the ingredients. Heat the oil for deep-frying to 220°C/gas 7. Deep-fry the spring rolls, in batches, for 3 minutes, turning over towards the end of cooking so they are coloured all over. Drain and let the spring rolls cool a little before serving with the sweet chilli sauce.