Quick spring rolls

Method

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.

For a Chinese-inspired menu that’s ready in 60 minutes, serve with sweet and sour prawns, stir-fried greens, lemon rice and exotic fruit salad.