Step 1

Heat the oil in a wok over high heat. Add the garlic and stir-fry for 30 seconds or until aromatic. Add the mince and stir-fry, breaking up lumps with a wooden spoon, for 5 minutes or until it changes colour. Add the sugar and reduce heat to medium-low. Cook, stirring often, for 10 minutes or until beef is caramelised. Stir in the fish sauce and season with salt and white pepper. Set aside to cool to room temperature.

Step 2

Meanwhile, place the noodles in a heatproof bowl. Add enough boiling water to cover. Set aside for 15 minutes to soak. Drain. Use scissors to cut into smaller lengths. Set aside.

Step 3

Soak a rice paper wrapper in warm water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the noodles in the centre of the wrapper. Add about 1 tablespoon each of the mince and coleslaw. Top with 2 mint leaves. Fold in the ends and roll up to enclose filling. Place on a plate and cover with a slightly damp cloth to prevent drying out. Continue with remaining wrappers and fillings. Scatter with chilli and extra mint. Serve with the dipping sauce.