Ramen Spring Rolls

Heat sesame oil in a large non-stick frying pan over medium-high heat. Add pork and cook, stirring to break up any lumps, for 5 minutes or until browned. Add garlic and spring onion. Cook, stirring for 30 seconds or until fragrant. Add the carrot, cabbage, miso glaze and soy sauce. Cook, stirring, for 3 minutes or until cabbage is tender. Remove from heat.

Meanwhile, cook noodles in a large saucepan of boiling water for 3 minutes or until tender. Drain. Refresh under cold water. Drain. Using kitchen scissors, snip noodles into shorter lengths. Add noodles and coriander to the pork mixture. Mix well.

To make each spring roll, place a spring-roll wrapper in a diamond shape on a clean work surface. Using tongs, transfer a 12th of noodle mixture (see tip) on wrapper above the point closest to you. Fold wrapper over to enclose filling, then fold in sides. Roll up to form a log. Repeat to make 12 spring rolls in total.

Pour enough vegetable oil into a large heavy-based saucepan to reach a depth of 8cm. Heat over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil). Deep-fry spring rolls, in batches, for 2 minutes or until golden, reheating oil between batches. Drain on paper towel.

Place aioli in a small bowl. Swirl with sweet chilli sauce. Serve spring rolls with aioli mixture.