Healthier vegetable spring rolls

Method

1. Soak the noodles in a bowl of cold water for 3 minutes until soft or according to the packet instructions. Drain, roughly chop and set aside. Put the shiitake mushrooms in a small heatproof bowl, cover with boiling water and set aside for 30 minutes. Drain, squeeze out excess water, coarsely chop and set aside.
2. Heat the oven to 200°C/180°C fan/gas 6. Heat the vegetable oil in a wok over a high heat and fry the ginger, garlic, beansprouts, water chestnuts, carrot and Chinese cabbage for 1 minute, then put in a large bowl and toss with the mushrooms, noodles, soy sauce, spring onions and chilli.
3. Put a filo rectangle on a clean work surface. Arrange about a 12th of the veg and noodle mixture in a line, 5cm from a short edge, with a 2cm border to the sides. Fold the long sides of the filo over to partially cover the filling, then fold over the 5cm border to cover the filling and keep rolling into a log shape. Put on a baking tray lined with non-stick baking paper and repeat with the remaining filo and filling.
4. Brush each spring roll with the beaten egg, then bake for 20-25 minutes until crisp and golden. Mix the ingredients for the dipping sauce in a small mixing bowl and serve alongside the spring rolls with the cucumber, carrot ribbons, herb leaves and chopped chilli, if you like.