Instructions: Lightly toast the coconut by placing in a non-stick frying pan and stirring until just golden. If the lime pickle has large lumps of lime in it, either chop or blend in a food processor. Tear the spinach leaves roughly if large or leave whole if small. Heat the oil in a large pan or wok and add the garlic and ginger. Stir fry for a minute, then add the beansprouts and cook for a minute. Add the spinach and stir until just wilted. Remove from heat and add peanuts, coconut and lime pickle. Allow to cool.

Working with one sheet of pastry at a time, keep the remaining sheets covered under a damp cloth. brush a sheet of filo with oil and cut lengthwise into two. On the right-hand side of the pastry, place a teaspoonful of mixture on each half. Fold the sides in and roll up into little spring roll shapes. Place on a baking tray. When all the rolls are done these may be stored in the fridge for a couple of hours, or overnight, until ready to cook. Bake in a preheated oven 200 C/400 F/Gas 6 for 5-7 minutes until the pastry is golden brown. Leave to cool slightly and serve.

NOTES : Makes 20.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.