500g dried bean-curd skins

1 free-range egg, lightly beaten

vegetable oil, for deep-frying

½ cup sweet chilli sauce

Filling

50g glass noodles

2 free-range eggs

2 tbsp vegetable oil

½ cup bean sprouts

½ small carrot, cut into matchsticks

½ small cucumber, cut into matchsticks

1 green (spring) onion, cut into matchsticks

½ bunch mint, leaves only

½ bunch coriander, leaves only

50g fresh black cloud ear fungus, cores removed, finely sliced