Soak the bean noodles in hot water for 5 or more minutes till they soften
Drain the noodles and cut to 2 inch lengths using a scissor
Shell and devein the shrimp and cut into small pieces
Add the drained noodles to a bowl
Add the chicken, shrimp, shallots, garlic, red chilli, sugar, salt, egg, fish sauce and white pepper and mix well
Prepare to roll the rice paper, set a wide bowl with warm water to soak the wrapper, set a teal towel down and have an extra one handy.
Also lay down some parchment paper
Soak the paper and when supple, remove and lay down on the tea towel
Dry the other side with the spare tea towel
Take a heaped tablespoon of the filling and place at the top of the wrapper
Roll, massage the filling into a cylindrical shape, fold the sides over and roll to seal
Lay on kitchen towel
When you remove one sheet from the water put another one in so you keep the process running
Lay all the rolls on the parchment paper and make sure they don’t touch or they will stick together
Allow these rolls to air dry for about 20 mins
Heat oil and add the spring rolls and cook for 5 - 7 mins turning in between and then drain
Alternatively reheat your air fryer and insert the rolls and cook for about 8-10 mins and shake in between