Mix your duck, veg, and hoisin.

Take a wrapper and fold it to make a triangle, but fold it slightly offset so there is about a cm gap between the top corner of each triangle.

Place a tenth of your mixture along the longest edge of your triangle, leaving a 2cm gap.

Fold the left corner of the triangle across to the other side.

Repeat with the other side.

You should now have a shape that looks a bit like a house. Brush the roof with egg mixture.

Grip the bottom of the house and roll it upwards towards the roof. This should stick and you should now have a spring roll shape.

Place on a sheet of grease proof paper in a baking tray. Repeat, and then bake for 20 minutes.

ALTERNATIVE COOKING METHOD: This will make your spring rolls crisper, and is faster. Once you have rolled your spring roll up, brush the outside with your egg mixture. Deep fry for 4-5 minutes, or until golden brown.

Alternative fillings: Instead of duck and hoisin, try shredding cooking chicken and marinating in a mixture soy, garlic and ginger. Add a strip of cucumber to the inside of each spring roll. Or try marinating in peanut butter, soy and sweet chili sauce mixed together for satay style spring rolls. Yum!

I even went off course and made ham, cheese and sweetcorn rolls - these need deep frying though, as the cheese well melt out if oven baked.