Crispy spring rolls

My children love these crispy spring rolls and it's a pleasure to watch them eat a meal that's so packed full of vegetables and protein.
Can be served warm or cold. (Makes 8)

• 4 spring onions
• 1 clove garlic
• 1 red pepper
• 1 small/medium courgette
• handful of bean sprouts
• 1 small chicken breast
• a splash of soy sauce
• 1 inch fresh ginger
• small pinch of 5 spice powder (optional)
• splash of olive oil
• 8 filo pastry sheets.

Thinly slice the spring onions, pepper, courgette.
Finely chop the chicken, garlic and ginger.
Heat the olive oil in a large frying pan and saute the spring onions, garlic and ginger.
Add the sliced vegetables, bean sprouts and chicken.
Stir fry for a few minutes on a medium heat until the vegetables are softening and the chicken is cooked.
Add the soy sauce, bean sprouts and 5 spice (if using) and stir fry for a few minutes longer. Remove from the heat.

Lay out a filo sheet and spoon in some of the stir fry mix across the shorter length of the sheet, leaving about 1 inch from the top and leaving an inch on either side.
Fold in the 1 inch of the sides of the filo sheet and then fold down the 1 inch at the top, you should now be able to gently roll the stir fry in the pastry to form a sausage shape.

Very lightly moisten the end of the sheet with water before tucking it under and lay the roll, seam side down on a lightly greased baking tray and repeat until all the stir fry mixture has been used.

Brush them sparingly with olive oil, and place in the centre of the oven (gas 5, 375F, 190C) for 15 mins or until the rolls are lightly golden and pastry is crisp.

Variations

• You can also used left over roast chicken in this recipe, just add at the last stage along with the bean sprouts and stir fry until heated through.
• You could also choose to replace the chicken with pork mince or tuna. 

Suitable for freezing