Crispy baked vegetable spring rolls

Golden, crackly spring rolls packed with crunchy veg and noodles, baked rather than deep-fried. Lovely with sweet chilli sauce alongside prawn toast and gyoza.

Ingredients

• 50 g Rice noodles, thin vermicelli
• 45 ml Vegetable oil, 15ml for frying, the rest for brushing
• 0.2 Garlic, 2 cloves, crushed
• 10 g Fresh ginger, grated
• 150 g Carrots, cut into thin matchsticks
• 0.2 Green cabbage, finely shredded
• 100 g Mushrooms, thinly sliced
• 150 g Beansprouts
• 3 Spring onions, thinly sliced
• 20 ml Soy sauce
• 5 ml Sesame oil
• 10 g Cornflour, mixed with a splash of water to make a glue
• 12 Spring roll pastry, defrosted, kept under a damp tea towel
• 80 ml Sweet chilli sauce

Method

1. Heat the oven to 220°C (200°C fan). Cover the noodles with boiling water and leave to soften, then drain, rinse in cold water and snip into short lengths with scissors.
2. Heat 15ml oil in a wok. Fry the garlic and ginger for 30 seconds, then add the carrots, cabbage and mushrooms and stir-fry until just softened. Add the beansprouts, spring onions, noodles, soy sauce and sesame oil, toss for a minute, then spread out on a plate to cool.
3. Lay a pastry sheet with a corner pointing towards you. Put a sausage of filling near that corner, fold it over, fold in the sides and roll up tightly, sealing the last corner with a dab of cornflour glue. Repeat with the rest.
4. Put the rolls on a lined baking tray, seam side down, and brush all over with oil. Bake, turning halfway, until crisp and golden all over.
5. Let them cool for a couple of minutes (the filling is very hot) and serve with sweet chilli sauce for dipping.