Prawn Filo Rolls

Preheat the oven to 220C. Cook the noodles according to pack instructions. Meanwhile, heat 1 tsp of oil and fry the vegetables, coriander stalks and ginger in a wok for 4 mins. Toss in the prawns and cook until pink, then stir in the chilli sauce, coriander leaves and noodles, then remove from the heat.
Brush half the filo sheets with a little oil, then cover with the remaining sheets. Pile a quarter of the vegetable and prawn mix along the narrow edge of each sheet, fold over the edges and roll to result in 4 large spring rolls. Brush with the remaining oil, sprinkle with sesame seeds, and bake - seam side down - for 15 mins until golden and crisp. Serve with green salad and dipping sauces.

20 mins

4 serving

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