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Ingredients

6 pc filo pastry sheets
1 pc carrot
1 pc courgette
2 pc spring onion
1/2 cupbean sprouts
sq cashew nuts
1 pc garlic clove
sq ginger
sq sesame oil
sq sesame seeds

Method

• Top and tail the carrot and courgette and peel the carrot

• With the peeler shave them to obtain thin ribbons, cut these into fine strips

• Cut the spring onions (scallions) on an angle to obtain fine strips

• Combine in a bowl with the bean sprouts and cashew nuts

• Add sliced garlic and grated ginger to taste

• Season with a little sesame oil, sea salt flakes and freshly milled pepper (Szechuan fragrant pepper may be used if preferred)

• Sprinkle in a little sesame seeds and combine gently

• Lay a sheet of filo pastry on the workbench and brush lightly with melted butter

• Lay the second sheet on top and repeat

• Lay the sheet on top but do not brush with butter

• Place a good portion of the vegetable mixture along the edge of the pastry nearest you, leaving at least a 3cm gap along side edges

• Brush the edges very lightly with water

• Fold these side edges over to encase the edges of the mixture

• Roll the pastry and mixture over to form the spring roll (the water should seal the edges)

• Repeat with the other sheets and mixture

• The outside may be brushed with butter if baking them

• Bake at 200°C until the pastry is a golden brown (approx. 10 minutes) or deep fry if preferred

• Remove and serve with a dipping sauce of soy sauce mixed with a Thai sweet chilli sauce

Chef's Note:

Any of the filling ingredients can be replaced with your favourite vegetables or diced tofu added .

Enjoy and bon appetit . . . . .