Crispy Spring Rolls
1 red (bell) pepper, seeded and thinly sliced
100g/3½oz carrots, cut into matchsticks
100g/3½oz spring greens, shredded
100g/3½oz bean sprouts
150g/5oz cooked peeled prawns (shrimp)
a few fresh coriander (cilantro) sprigs, chopped
2 tbsp dark soy sauce
6 x 15g/½oz sheets filo pastry
2 tbsp sweet chilli sauce to dip
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Lightly spray a non-stick frying pan with oil and place over a medium heat. When hot, add the red pepper and carrots and stir-fry for 2 minutes. Add the spring greens, bean sprouts and prawns. Stir-fry for 2 minutes, then stir in the coriander and soy sauce.
3 Place the sheets of filo pastry on a board and spray each one lightly with oil. Divide the stirfried mixture among them and fold over the sides to enclose the filling. Roll up to make secure parcels.
4 Place the spring rolls, seam-side down, on a lightly oiled baking sheet and cook in the oven for 12–15 minutes until crisp and golden brown.
5 Serve the spring rolls with the chilli sauce.