Ingredients

200g leftover cooked chicken, shredded 1 large carrot, grated 1 red pepper, thinly sliced 120g pack Coop mangetout, thinly sliced 4 spring onions, trimmed and finely sliced 6 tbsp Coop smooth peanut butter 1 tbsp Coop light soy sauce 1 tbsp sesame oil 1 tbsp Coop sweet chilli sauce Zest and juice of ½ lime 1 tbsp Coop vegetable oil 10 sheets filo pastry;

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4 2. In a large bowl, mix together the chicken, carrot, pepper, mangetout and half the spring onion 3. In another bowl, mix the peanut butter, soy, sesame oil, sweet chilli, lime zest and juice with 2 tbsp water 4. Pour half into the chicken mix, add the veg oil and stir to combine. 5. Lay out a sheet of filo (covering the rest with a damp tea towel) and fold in half vertically. Spoon a tenth of the filling horizontally, about 2cm up from the bottom 6. Roll up into a sausage shape, tucking the ends in as you go, then transfer to a lined baking tray 7. Repeat to make 10 spring rolls in total, then brush all over with the melted butter 8. Bake for 25-30 mins, until golden 9. Serve sprinkled with the spring onions and the remaining nutty sauce for dipping

Tips

Shredded pork or cooked prawns would work really well here, too