Baked Vegetarian Spring Rolls

Step 1: Place mushrooms and noodles in a small heatproof bowl and cover with boiling water and soak for 5 to 7 minutes until softened and then drain well.

Step 2: Remove stems from mushrooms and chop finely and place noodles in a large bowl and cut into 3cm lengths.

Step 3: Lightly spray a large wok with oil and heat over medium-high heat and add shallot, garlic, carrot, zucchini and cabbage and stir-fry for 5 to 7 minutes or until softened and then add noodles, mushrooms and soy sauce and stir fry for 1 minutes or until heated through and then transfer to a bowl, and set aside to cool.

Step 4: Preheat oven to 190C or 170C fan forced.

Step 5: Line baking tray with baking paper and lightly spray with oil.

Step 6: Combine cornflour with 1 tablespoon cold water in a small bowl.

Step 7: Place 1 wrapper on a board with a corner pointing towards you and brush edges with cornflour mixture and keep remaining wrappers covered with a damp tea towel.

Step 8: Spoon 1/4 cup vegetable mixture into corner of wrapper, fold corner over fill then fold in the sides over the mixture and continue to roll into a neat package.

Step 9: Place on prepared tray and repeat with remaining wrappers, lightly sprayed with oil.

Step 10: Bake for 15 to 20 minutes and serve with sweet and sour sauce or sauce of you choosing.