First, I tried the spring rolls oven baked and had no problems aside from not cooking off my mixture long enough and not waiting for them to cool, this resulted in water pouring out of a couple spring rolls. Just make sure you cook the mixture off well and let it cool - I was impatient! I preheated the oven to 220C and brushed a little peanut oil over them, placed them on a baking paper lined baking sheet and cooked them for about 15 - 20min. They were golden and light and crunchy - perfect.
Second I tried oven baking the wontons using the 'Shanghai' wrappers from the post below. I didn't take a photo of these as I did this in the evening but they turned out just fine. Again, nice and crunchy and golden brown. Slightly more chewy than when they were deep fried but good nonetheless.
Then I wanted to try the wontons using the spring roll wrappers cut into squares. I took 1 sheet of spring roll wrapper and cut it into four equal squares then proceeded to make wontons with them BUT it didn't work. I don't know if they were too thin or if my sheets were getting a bit dry and old at this stage but they would not come together and just split open. As I already had the little squares cut I just decided to make mini wonton rolls. These rolled up just fine - using the same procedure for the veggie spring rolls and I have to say have been my absolute favourite out of all of these. Oven baked they were light and crisp and are just the right size for the type of filling they have - you wouldn't want them bigger, and taste fantastic. I think they would make great party food and you could easily make the veggie rolls mini like this too. Again, just brush with a little peanut oil and bake in a 220C oven for 15 minutes.
I also wanted to blog about this sauce I found at Tesco. It's labelled vegan and is bloody fantastic! It tastes much like Thai Sweet Chilli sauce but with, you guessed it, more garlic and ginger. It goes perfectly with both the veggie and soya mince fillings - lovely!