Preheat the oven to 200°C, fan 180°C, gas 6. In a large bowl, toss together the rice noodles, stir fry vegetables, ham, ginger, garlic, five spice and soy sauce.
Lay the sheets of filo on a work surface and cut in half. Spoon the noodle mixture along the short side of each piece of pastry, brush the edges with oil, fold in and roll up.
Brush with a little more oil, sprinkle with the sesame seeds and bake on a lined baking tray for 20-25 minutes until golden.
In a small bowl, mix the lime juice with the sweet chilli sauce and serve with the spring rolls for dipping.