Thinly slice your Quorn Sweet Chilli Mini Fillets and set aside.

Julienne your white cabbage and carrots. Slice your mushrooms into thin pieces. Add this all to a bowl and grate in garlic and ginger. Add soy sauce, Shaoxing wine, sesame oil, salt, MSG and white pepper. Give it a stir.

Pop your noodles in a heatproof bowl of boiling water, pop a lid on and let it cook for 2 mins.

Pop a slightly wet tea towel on the surface.

Assembly time. Dip your rice paper into hot water for just a few seconds, evenly coat it with water. Put a rice paper on the towel, add two or three slices of Quorn Sweet Chilli Mini Fillets, a small handful of mixed veg, noodles and some mint leaves. Roll them up by folding both sides over the filling, then rolling them up snugly.

Heat a pan with a good glug of oil. Once it is hot enough (around 180°C), pop three rolls in at a time and shallow fry until crispy. Turn them over to cook the other side too. Set aside on paper-lined trays until you’ve fried all of them, then repeat again to fry for a second time.

Serve with some fresh lettuce leaves and sweet chilli sauce. Enjoy!