Sauté white parts of the spring onions in the olive oil with the garlic, ginger and coriander stems for about one minute.
Add the curry paste and keep stirring until paste starts to stick to pan.
Add about 1 tbsp of water to create a paste. Now add the tofu, carrot and potato.
Stir to coat the veggies in the paste.
Now add the sauces and sesame oil and keep cooking gently until the veggies are tender – about 2 minutes.
Finally add the noodles, coriander leaves and cabbage. Stir well.
Taste and adjust seasoning if necessary.
Peel the wrappers individually and cross over each other so you have a pile of cross-crossed wrappers place them on a clean surface.
Put about 1 heaped teaspoon of mixture on each wrapper and roll up, tucking ends in as you go.
Wrap in a second wrapper or they will break.
Fry in a non- stick pan with a small amount of oil over a medium heat until they are golden, tuning to brown all sides.
Drain and pile.
Brush the spring rolls with a little oil and bake in a moderate oven until brown – about 15 minutes.
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