Quick spring rolls
1 tbsp groundnut oil
2 garlic cloves, finely chopped
Small knob of fresh ginger, grated
1 red chilli, deseeded and finely chopped
300g bag mixed stir-fry vegetables
1 tbsp soy sauce
1 tbsp rice wine vinegar
4 sheets filo pastry, each cut into 4 rectangles (approx 15cm x 12cm)
50g salted butter, melted
Sweet chilli sauce to serve
1) Preheat the oven to 200ºC/fan180ºC/gas 6. Heat the wok over a high heat and add the oil, garlic, ginger and chilli, then stir-fry for 30 seconds. Add the mixed veg, soy sauce and vinegar and cook for 1 minute. Spoon the veg into a sieve over a bowl and allow to cool slightly.
2) Place a spoonful of the veg mix at one end of a filo rectangle, in the centre. Roll the filo around the veg until halfway along the filo sheet, then fold each side of unfilled pastry into the centre. Continue rolling into a cylinder and brush with butter to seal. Place on a baking tray and brush with butter. Repeat with the remaining pastry sheets.
3) Bake for 15-20 minutes until golden and crisp. Serve hot with sweet chilli sauce.