Baked Veg Spring Rolls.

We were discussing healthy recipes in a forum and I looked into some cooking blogs for a healthy recipe. This was something which I found very interesting and I did change a few ingredients to suit my needs and taste buds. It is quite tasty to eat and healthy too as the spring rolls are not deep fried.
here is the recipe

Baked Veg Spring Rolls:
Ingredients
2 tablespoons soy sauce
1/2 teaspoon grated peeled ginger root
1 minced garlic clove
salt to taste
Pepper to taste
1/3 cup cooked rice noodles
spring onion shredded
1 carrot, finely grated
1 red bell pepper, seeded and julienned
1/2 green or yellow bell pepper, seeded and julienned
1/4 cup finely shredded or julienned cabbage ( I used Knol Knol instead)
1 cup trimmed snow pea pods
1 cup bean sprouts
4 7-inch square Springroll wrappers
(If you can't get egg roll wrappers, you can also use phyllo sheets. )
2 teaspoons olive or vegetable oil or melted butter
1 teaspoon Chinese noodles masala.

METHOD
Preheat the oven to 200 degrees C.
In a large thick bottom pan. Heat oil and add ginger, salt, and minced garlic. Add the rice noodles, green onion, carrot, bell peppers, cabbage, , bean sprouts, toss well for the vegetables to mix. Add the soy sauce, salt and pepper and the Chinese noodles masala.
Place the phyllo wrappers on a clean dry work surface.
Divide the mixture evenly among the wrappers; fold in the ends and roll up jelly roll fashion. Combine the olive or vegetable oil and sesame oil ( I used melted butter ) slightly brush each spring roll with oil mixture and place on the prepared baking sheet.
Bake at 200 degrees C until the spring rolls are crisp for about 10 minutes;then turn and bake until crisp all over, about 7 to 10 more minutes.
Serve with Red chilli sauce with some Radish and Beetroot sticks.