Recipes+
Ingredients
Method
1.Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper.
2.Heat a large frying pan over high heat. Spray mince with oil. Add mince to pan, cook, stirring to break up lumps, for 3 minutes or until browned.
3.Add oyster sauce, half the bean sprouts, half the carrot and half the wombok; cook and stir for 2 minutes or until wombok wilts. Remove from heat. Cool for 5 minutes.
4.For each roll, place a spring roll wrapper on a clean work surface with a corner facing you. Spoon 2 tablespoons of the mince mixture along centre of wrapper. Fold bottom corner of wrapper over filling, then fold in sides. Brush edges with water; roll up firmly to enclose filling.
5.Place rolls seam-side down, on prepared tray. Repeat with remaining spring roll wrappers and mince mixture. Spray rolls with oil. Bake, turning and spraying with oil halfway through cooking, for 12 minutes or until golden.
6.Combine remaining bean sprouts, remaining carrot, remaining cabbage, noodles and dressing in a large bowl. Divide noodle salad among serving plates. Top with rolls. Serve.
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