Makes 12
1 carrot
½ red pepper
6 baby corn
50g small button mushrooms
4 spring onions
75g beansprouts
1 clove garlic
2.5cm piece root ginger, peeled
1tbsp dark soy sauce
6 sheets filo pastry
25g melted butter
1tbsp seasame seeds
Using a small sharp knife, cut the carrot, peppper, baby corn, mushrooms and spring onion into thin strips. Place in a large bowl with the beansprouts and using a fine grater, grate over the garlic and ginger. Add the soy sauce and stir to combine.
Lay the sheets of filo pastry on a work surface and cut in half.
Take one square of pastry and brush with melted butter. Place a spoonful of the vegetables on the botom edge. Fold the ends over then roll up so that the vegetables are completely covered with the pastry. Place on a baking sheet and repeat with the remaining vegetables and pastry. Scatter over the sesame seeds and cook at 190°C for 12-15min or until golden and hot.
Serve with sweet chilli dipping sauce.