Oven Baked Spring Rolls

Ingredients

100g minced chicken
100g minced pork
1 packet vermicelli noodles
4 spring onions, finely sliced
2 garlic cloves, finely chopped
1 large carrot, peeled, grated
1 1/2 cups shredded cabbage
1 tablespoon of grated ginger
1 tablespoon soy sauce
1/4 teaspoon white pepper
20 frozen spring roll wrappers (21.5cm square), thawed
1 tablespoon of cornflour
oil, for baking
Sweet chilli sauce, to serve

Method
Preheat 200°C.
Stir-fry cabbage, carrot, noodles, minced meat and spring onions for 3 to 5 minutes. Add soy sauce and pepper. Transfer to a bowl. Set aside to cool.
Combine cornflour with 1 tablespoon water in a small bowl. Place 1 wrapper on a board with a corner pointing towards you. Brush edges with cornflour mixture (keep remaining wrappers covered with damp tea towel). Spoon 1 tablespoon filling mixture into corner of wrapper. Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling.

*Irene had done a fantastic job with wrapping all rolls ^_^

Brush uncook rolls with oil and baked spring rolls for 25 minutes or until golden. Remove to a wire rack over a baking tray. Serve with sweet chilli sauce.