Instructions

Step 1
Make sweet and sour sauce: Place all ingredients in a small bowl. Stir until honey dissolves and mixture is well combined.
Step 2
Heat oil in a large frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned. Add garlic, ginger and tamari. Cook, stirring for 30 seconds or until fragrant. Remove from heat. Set aside for 15 minutes to cool
Step 3
Add carrot, bean sprouts and coriander to cooled mince mixture. Stir to combine. Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper in water. Place on a flat surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting. Top with 1/3 cup mince mixture. Fold in ends. Roll up firmly to enclose filling. Transfer to a large baking tray lined with baking paper. REpeat with the remaining rice paper wrappers and mince mixture. Chill, uncovered, for 20 minutes to dry out.
Step 4
Preheat oven to 200C/180C fan-forced. Spray spring rolls with oil. Sprinkle wiht sesame seeds. Bake for 12 to 15 minutes or until crisp and seeds are light golden. Serve immediately with sweet and sour sauce.