Cook the noodles according to packet instructions. Drain and add seasoning packs. Stir. Use scissors to roughly cut up the noodles. Set aside.

Slice off the bottom of the mushrooms, wash the mushrooms and pat dry. Fry them in 1 tsp of oil for around 5 minutes, do not let them colour. Set aside.

Dip your rice paper in a bowl of warm water for a couple of seconds and place on a large plate/any clean surface.

Place 1/5 of the noodles in the centre of the rice paper, around 3 tablespoons. Top with 1/5 of the mushrooms and a sprinkling of cheese.

Fold in the edges of your rice paper over the fillings and roll up your spring roll so that all of the fillings are enclosed.

Repeat steps 3-5 with the rest of your ingredients.

Heat a large frying pan on a medium-high heat and add in the rest of the vegetable oil.

Once hot fry the spring rolls for around 4-5 minutes on each side, or until light, golden brown. Remove the spring rolls and drain on kitchen towel.

Sprinkle the spring rolls with furikake.

Combine your mayonnaise and spicy sauce. You may add more or less spicy sauce to the mayo to your taste.

Serve spring rolls hot and dip them in the spicy mayo.