Prawn filo wraps

• dried thread rice noodles↗

  (about 60g)

• sunflower oil↗ tbsp
• fresh stir-fry vegetable pack300g g

  - go for a leafy mix

• fresh root ginger (half, finger-length)

  grated

• coriander

  stalks finely sliced, leaves roughly chopped

• raw peeled prawn200g g

  halved

• sweet chilli sauce↗ tbsp

  plus extra to serve

• filo pastry sheets↗8
• sesame seeds↗ tbsp

  (optional)

Step-by-step instructions

1. 1

   Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack instructions. Heat 1 tsp oil in a large wok or non-stick frying pan. Stir-fry the vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still with a little crunch. Throw in the prawns for 1 min until pink, then stir in the sweet chilli sauce, coriander leaves and noodles, then remove from the heat.

2. 2

   Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets. Pile a quarter of the prawn mixture along the narrow edge of each sheet, fold over the edges, then roll up to give you 4 large spring rolls. These can now be frozen for up to 1 month; defrost thoroughly before cooking as below. Brush with the remaining oil, sprinkle with sesame seeds if using, then bake on a baking sheet, seam-side down, for 15 mins until golden and crisp. Serve with a green salad, and a good dollop of extra chilli sauce on the side.