Diane made these with the children to celebrate Chinese New Year using veggies from the school's Kitchen Garden. There were no leftovers. Serve with your favourite dipping sauce - soy sauce, hoisin sauce, sweet chilli sauce, plum sauce, kecap manis.

Makes about 20 spring rolls
Cooking time: 15 minutes

3 Chinese dried shiitake mushrooms
50g (2oz) bean vermicelli noodles
1 tsp sesame oil
1 medium carrot, peeled, coarsely grated
2 cups shredded Chinese cabbage
4 shallots (spring onions), trimmed and chopped
2 tbsp soy sauce
2 tsp caster sugar
1 tsp grated ginger, peeled first
1 clove garlic, peeled and crushed
1 packet spring roll pastry, (20 sheets), thawed
Oil, to brush
Dipping sauce, to serve

Pre-heat oven to 200ºC.

Place the mushrooms in a small heatproof bowl and cover with boiling water. Leave for 15 minutes until softened. Drain, squeeze, (to remove excess liquid), remove stalk and chop finely.

Put noodles in another bowl and cover with boiling water. Leave for 5 minutes or until they are soft. Drain and cut into small pieces, mix with sesame oil and leave to cool.

Place the carrots, cabbage and shallots in a large bowl with the noodles and drained, chopped mushrooms and mix it all together.

In a small bowl, mix together soy sauce, sugar, ginger and garlic and then pour over vegetable mixture and stir through to mix well.

Separate a few spring roll pastry sheets (be gentle as sheets can tear) and cover the rest of the sheets with a damp tea towel. Lay out the sheets in a diamond shape and brush the edges with water. Then place 2 tablespoons of filling in a corner of the wrapping (about 7cm (3in) from the corner). Fold the corner over the filling and then fold the sides over the roll. Continue to roll to the end. Continue with the rest of the wrappers and fillings. Cover the rolls as completed. Occasionally give the filling mixture a stir to re-mix the sauces through the vegetables.

Place spring rolls on baking trays lined with baking paper and brush the top of each spring roll with some oil. Cook for 15 minutes until crisp and lightly golden. Remove from oven, stand for 5 minutes and then use an egg flip to place rolls on serving plates.