Chicken and vegetable spring rolls

Method

1. Heat oven to 200C
2. Heat the sesame oil in a large pot
3. Add chopped chicken, onion, cabbage, ginger, garlic, carrot, corn, lemongrass, lime leaf, 5 spice, rice vinegar, hoisin sauce and soy sauce
4. Place lid on top and cook over a low to medium heat until the cabbage is soft
5. While the cabbage is cooking place vermicelli noodles into boiling water, leave for 1 minute then drain
6. Roughly chop the noodles
7. Add chopped noodles to cooked cabbage mixture
8. Use 2 spring roll wrappers per spring roll
9. Place the cabbage mixture onto the wrappers and fold in the sides, then roll up into cylinders
10. Place spring rolls on a baking tray
11. Brush lightly with oil
12. Bake for approximately 15 minutes or until golden brown