Baked Spring Rolls

I don't deep fry at all, infact I cook with minimal oil. My stomach can't handle it, so it's a big risk for me when I order fish and chips. :) Anyway, this recipe can be deep fried if you really want heart-cloggy goodness.

1 packet of frozen spring roll pastry
500g beef mince
2 cloves of garlic, crushed
2 stalks of shallots, chopped finely
1 stalk of celery, diced small
1/4 cabbage, chopped
2 medium carrots grated
1/2 packet Wai Wai brand rice noodle (I say that brand because in the packet is 2 noodle cakes.. use 1 of these cakes.)
1/2 cup soy sauce

In a saucepan, throw in the garlic and mince, lightly brown the mince. Add the cabbage and let it wilt down a bit then mix. Mix in the celery, carrot, shallots and soy sauce. Cook for 10 minutes on medium then turn off and set aside. Once it's cooled slightly, in a separate pot bring some water to the boil. Add the rice noodle cake, cook for 5 minutes then drain. Allow the noodles to cool then using scissors or dump it on a board and cut it up into smaller strands with a knife. Add to the meat mixture.
Put the whole lot in the fridge to cool down for an hour or 3.

Once it's all cooled down, take the pastry and let it thaw on the bench. Don't make the mistake I did of trying to unfold it while I thought it was thawed.. Stupid picky thing snaps in half. :)
Pastry is very testy to work with. Keep it covered so it doesn't dry out. With a sharp knife, slice about half the packet of pastry in half for smaller finger-food style rolls, or leave as big sheets for gigantic rolls.
Carefully peel off some sheets - they tear more easily than homebrand bog rolls, so have patience.
Grab a sheet, lay it flat on the bench, using your hand, dip into the meat mixture, and place a small handful on the pastry, making a log-type shape I guess you'd call it :) Roll it up, tucking in the sides as you roll.
If you're using the big sheets of pastry, lay the meat across / near the corner diagonally and roll on the diagonal.
Pop on on a baking tray, and keep doing this until the tray's full or you run out of ingredients. Bake at 170ishC for about 10 minutes, turning once, or until lightly golden.