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