2 cloves garlic, finely chopped
1 inch knob of ginger, finely chopped
4 spring onions, sliced
3-4 carrots, grated
1⁄4 medium sized cabbage, shredded
100 g brown rice vermicelli
2 tbsp tamari + 1 tsp extra (for glaze)
20 spring roll wrappers
1 tbsp soy milk
1 tsp maple syrup
Preheat the oven to 180 °C. Place the rice noodles into a heatproof bowl and cover with boiling water. Set aside.
Heat 2-3 tbsp water in the pan and stir-fry the garlic, ginger and spring onions until softened and fragrant, adding a touch more water if needed.
Add the carrots and cabbage and cook until wilted. Add the tamari and continue to sauté until the vegetables have released most of their moisture and it has evaporated.
Drain and rinse the noodles. Drain again, then turn out onto a chopping board and cut several times, to make the strands shorter and easier to hands.
Divide mixture between spring roll wrappers, (approximately 1 tbsp per roll) folding in sides, then rolling up and placing, seam down, on the baking tray.
Combine the soy milk, maple syrup and extra teaspoon of tamari, then brush rolls the rolls lightly with it.
Turn and brush the undersides. Sprinkle with sesame seeds then bake for 12-15 minutes or until golden brown. Serve at once.