Heat 1½ tablespoons of the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned. Add the chicken or prawns, crumbling and breaking up the meat until it has separated and is cooked through.
Add the carrots, sweetcorn, petits pois and red pepper and stir-fry for 1–2 minutes. Add the soy sauce, pepper, curry powder, sugar and spring onion, combine well and set aside.
Cut the spring roll sheets or filo pastry into 60 squares, each 6 x 6 cm (2½ x 2½ inches). Brushing the sheets with a little oil as you use them, lay 2 squares in each indentation in a small bun tin used for making 3.5 cm (1½ inch) cakes, overlapping the squares so that the top sheet is at an angle of 45 degrees to the bottom one. Prepare 30 baskets and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes or until they are crispy and golden brown. Carefully remove the baskets and allow them to cool slightly.
Spoon the filling into the baskets and serve at room temperature, each garnished with a coriander leaf and some slices of chilli.