Cook the quinoa and lentils together (I use my rice cooker for this).
Mash the sweet potato and carrot, combine with the quinoa and lentils.
Allow to cool.
Add the fetta and spring onions and mix through.
Put 1.5 tablespoons full in the corner of a spring roll wrapper. Fold the sides in and roll to the end, adding water to make the pastry stick as you get to the end.
Freeze:Freeze on a baking tray and transfer to a container when solid. Cook from frozen at 200 degrees for 35 minutes or until golden after brushing with olive oil.
Cook:Preheat oven to 200 degrees, brush spring rolls with olive oil and bake for 25 minutes or until golden.