Spring Rolls with Mixed Vegetables

Serves 12

* 2 tbsp sesame oil 

* 125 g/4 oz broccoli florets, cut into small pieces

* 125 g/4 oz carrots, peeled and cut int matchstick 

* 125 g/4 oz courgettes, cut into strips

* 150 g/5 oz button mushrooms, finely shopped

* 2.5 cm/1 inch piece fresh root ginger, peeled and grated

* 1 garlic clove, peeled and finely chopped

* 4 spring onions, trimmed and finely chopped

* 75 g/3 oz beansprouts

* 1 tbsp light soy sauce

* pinch cayenne pepper

* 4 tbsp plain flour

* 12 sheets filo pastry

* 300 ml 1/2 pint ground oil

* spring onion curls, to garnish

Heat a wok, add sesame oil and when hot, add the

chopped broccoli, carrots, courgettes, mushrooms, ginger,

garlic and spring onions and stir-fry for 1-2 minutes, or unit

slightly softened.

Turn into bowl, add the beansprouts, soy sauce and

cayenne pepper and mix together. Transfer the vegetables to

a colander and drain for 5 minutes. meanwhile, blend the flour

with 2-3 tablespoons of water to form a paste and reserve.

Fold a sheet of filo pastry in half and in half again, brushing a

little water between each layer. Place a spoonful of the

drained vegetable mixture on the pastry. Brush a little of the

flour paste along the edges. Turn the edges into the centre,

the roll up and seal. Repeat with the rest.

Wide the wok clean, return to the heat, add the oil and heat

to 190'C/375'F . Add the spring rolls in batches and deep-fry

for 2-3 minutes, or until golden. Drain on absorbent kitchen

paper, arrange on a platter, garnish with spring onions curls

and serve immediately.