Heat the butter in a saucepan and sauté the onions with the leak, the mushrooms and the carrots. Leave them for 10 minutes or until soft. Add the cabbage, the parsley, the soya sauce, salt, pepper, ginger, sugar and ½ cup of water. Cook all the vegetables until they soften. Remove from the heat. Set aside to cool and add in the corn. Open a wonton wrapper, cut it and brush the wrapper with butter. Add 1-2 tablespoons of the filling in the center, and wrap. Spread the butter all around so that the spring rolls will stick together and not open up. Lay spring rolls on a baking tray. Bake at 180C in the oven for 15 minutes until golden brown. Serve hot with sweet and sour sauce.
Cook Time: 1 hour and 10 minutes