1.  Heat oven to 220*C / Fan 200*C / Gas 7.  Cook the noodles according to the instructions.  Heat 1 tsp. oil in a wok or non-stick frying pan.  Stir-fry the vegetables, ginger and corainder stalks for    3 - 4 minutes until almost cooked, but still with a little crunch.

2.  Throw in the prawns for 1 minute until pink, then stir in the sweet chilli sauce, coriander leaves and noodle, then remove from the heat.

3.  Brush 4 sheets of filo with a little oil then cover each with another sheet.  Pile a quarter of the prawn mixture along the narrow edge of each double sheet then fold over the edges and roll up to give you 4 large spring rolls.

4.  These can now be frozen for up to a month, defrost thoroughly before cooking.

5.  Brush with the remaining oil. sprinkle with sesame seeds and bake, seam side down for 15 minutes until golden and crisp.

Serve with a green salad and extra chilli sauce on the side.

Ingredients:

200g / 8 oz. Raw peeled prawns

1 bundle dried thread rice noodles ( about 60g / 2 oz. )

300g pack of fresh stir-fry vegetables - go for a leafy mix

1 tbsp. sunflower oil

1/2 finger-length fresh root ginger, grated

Small bunch coriander, stalks finely chopped, leaves roughly chopped

2 tbsp. Sweet chilli sauce, plus extra to serve

1 tbsp. sesame seeds ( optional )