In a non stick frying pan heat the sesame oil over a medium heat. Once the oil is hot add the ginger and garlic. Sweat for 2 minutes and add the stir fry veggies and the Chinese 5 Spice. Heat until the veggies are soft and cooked through.
Once the veggies are cooked through leave to cool slightly.
Work with the spring roll wrappers one at a time. Leave the remaining wrappers in some damp paper towel as they dry out very quickly. Use this method when working with phyllo dough as well.
Lay the wrapper out in front of you in a diamond shape. About 3 inches from the corner of the wrapper, place 2-3 tablespoons of the cooled filling. Brush the edge of the wrapper with beaten egg wash. Fold the corner over the filling keeping the wrapper tight.
Fold in the sides of the wrapper, so that it now looks like an envelope. Brush the top corner with the egg wash and roll all the way up making a tight spring roll.