Rice paper (see my pinterest board for the brands I use)
3 skinned sausages
1/2 carrot, grated
1/2 onion, finely chopped
1/2 stick celery, finely chopped
some grated ginger (optional)
1 tbsp rice miso paste (optional)
Line a baking tray with baking parchment.
Mix all the filling ingredients together with your hands and form little sausage shapes (about a 1/3 the size of a normal sausage).
Fill a large flat bowl with boiling water and allow to cool a bit (so it's fairly warm but not too hot to put your fingers in).
Soak your spring roll wrappers one by one and fill by placing sausage in the centre and rolling, tucking in the ends. Rice wrappers need soaking for just 5 seconds and lentil/pea ones for 10-15 seconds.
Place your spring roll parcels on the lined tray, rub with some vegetable oil and bake in the oven for 20-30 mins or until golden. Carefully turn half way through cooking to make them crisp both sides and avoid them getting a soggy bottom (the rice ones are more prone to this and then the filling can fall out!).
Why not try Cornish Pasty or Samosa style fillings instead of something oriental. For a samosa filling recipe, check out http://www.samosa-recipe.com/.