Vietnamese Veggie Spring Rolls

Trim and peel half of the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the sugar for the picke (see pantry for amount), half the rice wine vinegar and a pinch of salt. Add the carrot ribbons and toss to coat. Set aside.

Coarsely grate (no need to peel) the remaining carrot.

Trim the baby gem, halve lengthways, then thinly slice.

Heat a large frying pan on high heat with a drizzle of oil.

Once hot, add the grated carrot, slaw mix and shredded baby gem. Stir-fry until starting to soften, 3-4  mins. Season with salt and pepper.

Add the ginger, garlic & lemongrass puree, soy sauce, honey (see pantry for amount) and remaining rice wine vinegar. Cook until fragrant, 1-2 mins. Remove from the heat and allow to cool.

Meanwhile, unroll the filo sheets (see ingredients for amount) and cut in half withdways. Half the sheets again widthways to make squares.

Layer two filo squares, then place a heaped spoonful of the veg mixture at the base of one corner.

Start to roll up the pastry from corner to corner, neatly folding the edges in. Tightly roll up to make your spring rolls. Transfer, seam-side down, to a lined baking tray.

Repeat with the remaining filo squares and veg mixture.

Brush the spring rolls with a little oil, then bake on the middle shelf of your oven until golden brown, 12-15 mins.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

When everything's ready, add the baby leaves, roasted sweet potato and olive oil for the dressing (see pantry for amount) to the carrot bowl. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy.