Vegetarian springrolls

After spending a few months in Asia I have developed some sort of addiction to spring rolls. In Thailand they come filled with glass noodles, mushrooms and cabbage, served with sweet chili sauce. In Vietnam they come filled with minced pork and vegetables, rolled in rice paper, sometimes deep fried or served fresh over lettuce leaves. Any way is good for me because there is something special about thin sheets of pastry filled with tasty stir fries, served with delicious dip sauces. Sometimes even just plain soy sauce is good enough to dip in.
When making these spring rolls I had Thailand in mind but served them the Vietnamese way with soy sauce mixed with chopped garlic and chili. I decided to cook them in the oven, that makes it a much more healthy meal and you wont have your home smelling like a deep fat fryer for days. It was more than enough for 2 big main course portions, I would say this recipe could serve 4 people as a starter or 3 as main course.

8 spring roll pastry sheets
100 grams glass noodles
1 carrot
2 hand fulls of white cabbage
4 spring onions
2 cloves of garlic
2cm fresh ginger
2tbsp vegetable oil
fish sauce, soy sauce, white pepper

Cook the noodles after the instructions on the packet, pour cold water over them to stop cooking and set aside.
Chop garlic and ginger finely. Slice spring onion and carrots into thin strips. Heat a wok until smoking hot, add the oil and stir fry cabbage, carrots and spring onion for a couple of minutes until they starts to soften. Add garlic and ginger and continue to stir fry for another minute. Season with soy sauce, fish sauce and white pepper. Last add noodles and season to taste.
Divide the stir fry on to the 8 sheets of pastry. Wrap the pastry around the filling and seal with a little water. Brush with oil and cook for 15-20min on 200C, until crisp and golden.