Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Heat half the oil in a wok over high heat, add the beef and stir-fry until browned. Remove and set aside. Heat remaining oil over high heat then add the garlic, ginger and vegetables. Stir-fry until just crisp, remove and combine with the beef and kecap manis. Set aside to cool.
• 3.
  Cut each pastry sheet in half, then place 3 spoonfuls of the mixture in the centre of a pastry sheet, leaving 3-4cm at each end. Fold pastry ends into the centre so that they slightly overlap, then fold one side into the centre and roll until the seam is on the bottom. Repeat with the remaining pastry sheets and filling.

• 4.
  Brush each pastry parcel with the beaten egg and sprinkle with sesame seeds before placing on a baking tray lined with non-stick baking paper. Bake in the oven for 15 minutes or until pastry is golden brown. Serve spring rolls with sweet chilli sauce.