Day 44 - some kind of spring rolls

Warmer days bring the desire to eat more healthy, less hearty food. I've always wanted to make spring rolls, but am a bit frightened by all the rice paper and I don't really want them fried (though fried is tastier).
I have the same dilemma with sushi, for that matter. Am frightened to use the nori algae and I don't like the taste of sour rice. So I might try coming up with a non-sour version someday, when I gather the guts to buy me some nori.

I prepared the lunch this morning, assembling everything together, then at lunch time just threw it in the oven.
It doesn't take more than a few minutes.

LOW-FAT SPRING ROLLS
serves: 2

1 package of light pastry (200 - 250 g)
zucchini
carrot
red bell pepper
chinese cabbage
salt & pepper

Preheat oven to 180°C.
Wash and slice the veggies to thin sticks.
Roll our your pastry and divide it in 8 rectangles. Fill each rectangle with veggie sticks, then fold the upper&bottom corner inwards, to create a pocket, and close the remaining sides by rolling the pastry. You should get some sort of rolls with closed sides.
Lay baking paper on a baking tray and place the rolls on it.
Bake for about 15 minutes until the rolls turn a golden brown. Serve with a big bowl salad and be careful, the rolls are really hot in the inside! Let them cool a bit.