Step 1

Preheat oven to 220ºC/200ºC fan-forced. Line a large baking tray with baking paper.

Step 2

Combine mince, hoisin sauce, breadcrumbs and 1 egg in a bowl. Season with salt and pepper.

Step 3

Lightly beat remaining egg. Cut 1 pastry sheet in half crossways. Shape one-quarter mince mixture into a 24cm-long sausage. Place along edge of 1 pastry sheet half. Brush opposite edge with egg. Roll up pastry to enclose filling. Cut in half. Place, seam-side down, on prepared tray. Repeat with remaining pastry, mince mixture and egg.

Step 4

Brush tops with egg. Bake for 20 to 25 minutes or until golden and puffed.

Step 5

Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry vegetables for 2 minutes or until starting to soften. Add flavour sachet. Stir-fry for 2 minutes or until tender. Serve sausage rolls with vegetables.