Soak the noodles in hot water until they are soft then drain and cut into smaller lengths.
In a wok heat the oil then add the pork mince, garlic, chilli and coriander root, cook until the pork is almost cooked through. Add the fish sauce, sugar and coriander leaves, cook until the pork is fully cooked.
Remove from the heat then stir through the noddles and let stand until the juices have been absorbed.
Lay out one spring roll sheet at a time then add a strip of the filling diagonally across. Fold the top point over the filling, then fold in both the side points. On the final point brush with the water before rolling the spring roll over it so it seals.