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These may seem fiddly, but actually they’re easy to make and delicious served with a sweet chilli dipping sauce.

MAKES 24 SPRING ROLLS

1 onion, chopped

1 tbsp olive oil

335g packet beansprouts

1 small pointed red pepper, deseeded and sliced

1 garlic clove, crushed

a thumb-sized piece of fresh root ginger, peeled and grated or finely chopped

head of Chinese leaves, shredded

3 tbsp dark soy sauce

salt

270g packet filo pastry (6 sheets, approximately 500mm × 240mm (20in × 9 in))

rapeseed or groundnut oil, for brushing

sweet chilli sauce, to serve

Fry the onion in the oil in a large saucepan for 5 minutes or until beginning to soften. Add the bean sprouts, red pepper, garlic, ginger and Chinese leaves, stir-fry for a further 5 minutes or until the vegetables are tender. Add the soy sauce and some salt to taste, then leave to cool.

Preheat the oven to 200°C (400°F), gas mark 6.

Cut each sheet of filo pastry in half right down the middle, and across, making 24 rectangles.

Take one rectangle of filo pastry. Put about a tablespoon of the vegetable mixture across the filo, about 1cm (½in) from the top. Fold over the top, and fold over the sides, then roll the pastry to make a spring roll shape.

Brush the spring roll with oil, or put some oil on a plate and dip the spring roll in this, to coat lightly. Place the spring roll on a baking sheet and repeat with the rest of the mixture until all the filo and (probably) all of the vegetable mixture is used.

Bake the spring rolls for about 10 minutes or until crisp and golden brown. Serve with a chilli dipping sauce.