Mixed Vegetable Spring Rolls!

Heat a wok or deep saucepan and add the sesame oil.When hot,add the broccoli,carrots,mushrooms,ginger,garlicand spring onions (or onions). Stir-fry for 1-2 minutes or until slightly softened.
Turn off the heat and mix in the beansprouts,soy sauce and black pepper.Transfer the vegetables to a colander(put the colander in a bowl) and drain for 5 minutes.Meanwhile blend or mix the flour with 2-3 tbsp of water to form a paste.Keep this for later.
Fold a sheet of filo pastry in half and in half again,brushing a little water between each layer.Place a spoonful of the vegetable mixture on the pastry.Brush a little of the flour paste along the edges.Turn the edges into the centre,then roll up and seal (they don't have to be perfect!)
Wipe the wok/deep saucepan clean,return to the heat,add the groundnut oil and heat to 190 degrees C or 375 degrees F.If you don't have a deep fry thermometer simply drop one of the corn kernels into the oil before you start heating and when it turns into popcorn it means it is the right temperature!
Eat the popcorn and add the spring rolls in batches. Deep-fry for 2-3 minutes or until golden.Drain on absorbent kitchen paper and do the same with the rest.
For a healthier version lightly brush the spring rolls with groundnut oil,place on a baking sheet and cook in an oven at 190 degrees C/gas mark 5/375 degrees F (you need to preheat the oven) for 10 minutes or until golden brown and crisp.
Eat and enjoy!!!! XD