Preheat oven to 150C. Place noodles inside a large, heatproof bowl. Cover with boiling water. Are a symbol of a few minutes or until soft. Drain. Using scissors, cut noodles into 3cm lengths.
Heat a wok over high temperature until hot. Add peanut oil. Swirl to coat. Add onion, garlic clove, carrot and cabbage. Stir-fry for two to three minutes or until soft. Add noodles, water chestnuts, soy and pepper. Transfer to some bowl. Put aside to awesome. Wipe wok clean.
Combine cornflour with 1 tablespoon water in a tiny bowl. Place 1 wrapper on the board having a corner pointing in your direction. Brush edges with cornflour mixture (keep remaining wrappers engrossed in moist tea towel). Spoon 1 tablespoon vegetable mixture into corner of wrapper. Fold corner over filling then roll-up from corner to corner, folding edges directly into enclose filling. Repeat with remaining wrappers, cornflour mixture and filling.
Pour vegetable oil into wok until one-third full. Heat until a little bit of bread dropped into oil sizzles. Prepare spring rolls, in batches, for three or four minutes or until golden. Remove to some wire rack on the baking tray. Keep warm in oven while cooking remaining spring rolls. Allow oil to reheat after cooking each batch. Serve hot with sweet chilli sauce.
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