Delicious and because you bake them they are also fairly light!
bundle dried thread rice noodlesabout 60g
300gpack fresh stir-fry vegetables - go for a leafy mix
half finger-length fresh root gingergrated
small bunch corianderstalks finely sliced, leaves roughly chopped
200gsmoked chicken or chicken fillet whichever you prefer
2tbspsweet chilli sauceplus extra to serve
8small sheets filo pastry
Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack instructions. Heat 1 tsp oil in a large wok or non-stick frying pan. Stir-fry the vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still with a little crunch. Throw in the chicken if using smoked chicken, if you're using raw chicken fillet you might want to prepare those ahead to make sure they are cooked through, then stir in the sweet chilli sauce, coriander leaves and noodles and remove from the heat.
I always struggle with fillopastry as it dries so quickly once you take it out of the freezer and if you handle it took quickly it breaks easily, so make sure it if defrosted under a sheet of plastic to prevent it drying out and breaking while rolling them. Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets. Pile a quarter of your chicken mixture along the narrow edge of each sheet, fold over the edges, then roll up to give you 4 large spring rolls. These can now be frozen for up to 1 month; defrost thoroughly before cooking as below. Brush with the remaining oil, sprinkle with sesame seeds if using, then bake on a baking sheet, seam-side down, for 15 mins until golden and crisp. Serve with a green salad, and a good dollop of extra chilli sauce on the side.