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 prawns for 1 min until pink, then stir in the sweet chilli sauce, coriander leaves and noodles, then remove from the heat.

2)Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets.

Pile a quarter of the prawn 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.