Baked spring rolls, not fried

Soak the rice noodles in cold water until softened.

Beat the eggs with 2 tablespoons of water.

Heat 1 tablespoon of oil in a non-stick frying pan, pour in the egg mixture and cook over medium heat until set.

Flip the omelette over (it’s delicate, so be careful not to break it) and cook until lightly browned.

Remove the frying pan from the heat, tear the omelette into small pieces with a spoon (you can also transfer it to a board and chop it with a knife). Cut the spring onions into small pieces.

Heat 2 tablespoons of oil in a pan, add the frozen Chinese vegetable mix and cook over high heat for about 7-8 minutes, stirring frequently, until the vegetables begin to soften. Add the drained and cut rice noodles to the vegetables.

Pour in the soy sauce, fish sauce and oyster sauce, season with pepper, and cook over high heat, stirring constantly, for a minute.

Remove from heat, add the egg and spring onion, and stir.

Soak each sheet of rice paper in cold water for a few seconds, spread it out on a cutting board, put two spoonfuls of the filling on it and roll it up.

Place the spring rolls on a baking sheet greased with a tablespoon of oil. Brush with oil and bake in an oven preheated to 190ºC for 10 minutes, then turn them over and bake for another 10 minutes. Serve hot with sweet and sour sauce. Sprinkle sesame seeds on top for extra flavour.