Baked mini spring rolls

Step 1

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place noodles in a bowl and cover with boiling water. Set aside for 5 minutes. Rinse under cold running water. Drain. Squeeze out excess liquid. Cut into short lengths.

Step 2

Meanwhile, heat the oil in a frying pan over medium heat. Add cabbage, carrot, celery and shallot. Cook for 3 minutes. Add garlic and ginger and cook, stirring, for 30 seconds. Stir in the soy sauce.

Step 3

Transfer vegetable mixture to a large heatproof bowl. Stir in the noodles and ham. Set aside for 10 minutes to cool.

Step 4

Place 1 spring roll wrapper on a clean work surface. Place 1 tablespoon of the mixture diagonally along the centre. Brush edges with water. Fold in the ends. Roll up firmly to enclose filling. Repeat with remaining wrappers and filling.

Step 5

Place on the lined trays. Spray with olive oil spray. Bake for 20-25 minutes or until golden. Set aside to cool slightly. Serve with tomato or barbecue sauce.