1. Place noodles in a large bowl. Cover with boiling water and set aside to soak for 5 minutes, until tender. Drain and cut into short lengths with scissors. Place into a large bowl with cabbage and shallots. Pour over combined soy sauce and sesame oil and toss to coat.

2. Cut tofu into thin long strips.

3. Lay spring roll wrappers on a flat surface and cover with a tea towel to prevent drying out. Place one wrapper on a diagonal and spread 2 tablespoons of noodle mixture on lower half. Top with 2 or 3 tofu strips. Fold bottom corner up, then left and right corners over to snugly enclose filling and roll up. Brush top corner with a little egg wash and press firmly to seal. Repeat with remaining wrappers and filling.

4. Heat oil in a wok or deep heavy-based saucepan on medium until just smoking or until a cube of bread sizzles on contact. Deep-fry spring rolls in batches until crisp and golden, about 4-5 minutes. Drain on paper towel. Serve immediately with sweet chilli sauce.