Special Diet

  • 6 sheets of filo pastry, defrosted if frozen
  • 25g (1 oz) butter, melted
  • sweet chilli dipping sauce, to serve
  • 100 g (3½ oz) bean sprouts
  • 50 g (2 oz) cabbage, shredded
  • 1 carrot, cut into thin strips
  • ½ red pepper, cored, deseeded and thinly sliced
  • 6 spring onions, thinly sliced
  • 1 garlic clove, crushed
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
  • 1 tablespoon dark soy sauce

Mix all the filling ingredients together in a large bowl.

Lay the sheets of filo pastry on top of one another in a pile on a chopping board and cut in half.

Brush the edges of 1 piece of filo with a little of the melted butter. Place some of the filling on the bottom edge. Fold in the ends and roll up. Repeat with the remaining filo and filling.

Place the rolls on a baking sheet and brush with melted butter. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 12–15 minutes until golden. Serve hot with sweet chilli dipping sauce.

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