1). In a medium-sized pan heat the oil. Then add the chicken mince breaking it into small pieces and fry for approximately 5 minutes until cooked.
2). Next, add the ginger and garlic and sauté for 2 minutes and then remove everything from the pan and set aside.
3). Add the mushrooms to the pan with a little oil and fry until browned through - approximately 5 minutes.
4). Next add the grated carrots, cabbage, spring onion and the chicken. Mix through and add the soya sauce, sesame oil, brown sugar, fish sauce and sweet chilli sauce. Stir through until well combined and then add 1 tablespoon of coriander.
5). Allow the mixture to slightly cool.
6). Fill a shallow tray with water, dip the rice paper in and submerge till soft.
7). Remove the rice paper and place on a damp cloth.
8). Add three tablespoons of filling to the centre.
9). Fold the bottom of the rice paper over the filling. Then fold the left outside edge to the centre of the filling. Repeat with right and roll over.
10). Dip another rice paper and repeat the process with the previous rolled rice paper making sure it is encased twice.
11). In a medium-sized non-stick saucepan, heat enough oil for shallow frying. When the oil is hot add the rice paper rolls and cook on each side until lightly golden.
12). Sprinkle the remaining fresh coriander over the top and serve with sweet chilli sauce or a sesame and soya dip.
