Spring Rolls Without The Fat Recipe

In today's calorie and fat-conscious society, I wanted to see if I could bake spring rolls rather than deep-fry them.  I decided on a ground chicken and crabmeat filling and proceeded to fill them as normal.  I then sprayed the baking pan with olive oil spray lightly and placed each spring roll on the pan.  My pound of chicken meat and a can of crabmeat along with some bean sprouts and some veggies made about 20 rolls.  I then sprayed the rolls lightly, and put them in a 400F oven for 15 minutes; then turned the heat to 350F and baked them another 10 minutes.  They were all golden and crispy and we ate them with a wonderful concoction of mushroom soy sauce, hoisan, and a dash of the sweet red chili sauce laced with sesame seeds.  Now I feel that we can enjoy this wonderful delicacy without worrying about fried foods!