INGREDIENTS:

• 1 tbsp ginger-garlic paste
• 1 medium onion, thinly sliced
• 1 big carrot, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 1 cup finely shredded cabbage
• 1 cup thin rice noodles, cooked, optional
• 2 tbsp oil
• 1 tbsp soy sauce
• 1 tbsp red chilli sauce
• Salt and pepper to taste
• 12 sheets of filo pastry

INSTRUCTIONS:

1. Preheat oven to 180°C. Line 2 large baking trays with baking paper.
2. To make the stuffing, heat oil in a non stick pan. Add onion, carrots, capsicum, cabbage and salt and toss.
3. Cook for 2-3 minutes and add noodles, soy sauce, pepper and red chilli sauce and mix everything together. Cook till the vegetables soften.
4. Take the pan off the heat and set aside to cool.
5. Divide the stuffing into 12 portions.
6. Place 1 sheet filo on a flat surface. Spray with oil. Place a portion of the stuffing on one side of pastry sheet. Fold in the edges and roll tightly. When you reach at the end spray some oil and roll to seal the roll.
7. Place, seam-side down, on prepared baking tray.
8. Repeat with the remaining sheets.
9. Spray rolls with oil. Bake for 25 minutes or until golden brown and crisp.
10. Serve with your favourite sauce.