125 g (4 oz) small peeled prawns, thawed if frozen, chopped
2 tablespoons Chinese stir-fry sauce, any flavour
6 sheets filo pastry
2 tablespoons sunflower oil
salt and pepper
teriyaki sauce, for dipping
Roughly chop the stir-fry vegetables to make the pieces slightly smaller, then place in a bowl. Add the sesame oil, chilli, ginger, chicken, prawns and sauce. Season with salt and pepper and mix well.
Work with 1 sheet of filo pastry at a time and keep the rest covered with clingfilm to prevent it from drying out. Cut each sheet in half widthways and put one-twelfth of the chicken mixture at one end of each strip. Roll it up, tucking in the ends as you roll. Place on a baking sheet and brush with a little sunflower oil. Repeat with remaining pastry and filling to make 12 rolls.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and crisp. Serve warm with teriyaki sauce for dipping.