½ yam, peeled, cut into fine strips
½ red pepper, cut into fine strips
½ chow chow (also known as chayote), peeled, cored and cut into fine strips
1 carrot, peeled, cut into fine strips
1 red chilli, seeds removed, finely chopped
1 tsp chopped fresh thyme
1 tsp dried mixed herbs
1 bay leaf
2 tbsp olive oil
salt and freshly ground black pepper
12 sheets filo pastry
1 free-range egg, beaten
100g/3½oz goats' cheese, sliced
4 spring onions, finely sliced
sunflower oil, for deep frying
green salad, to serve
½ mango, peeled, finely diced
½ red onion, finely chopped
thumb-sized piece root ginger, peeled and grated
1 lime, juice only
handful fresh coriander, chopped
Preheat the oven to 180C/360F/Gas 4. Place the vegetables, chilli, herbs and olive oil in a roasting tin. Season well with salt and freshly ground black pepper, and mix thoroughly. Roast for 12-15 minutes or until the vegetables are slightly softened. Remove from the oven and allow to cool.
For the salsa, while the vegetables are cooking, combine all of the ingredients for the salsa in a mixing bowl. Cover and refrigerate.
Lay three sheets of filo pastry on top of one another and brush around the edges with beaten egg. Place a quarter of the roasted vegetables, a quarter of the goats' cheese and a quarter of the spring onion in the middle of the long edge of the pastry. Fold the short edges into the centre then roll tightly to form a neat spring roll. Repeat with the remaining pastry and filling to make four spring rolls.
Heat the sunflower oil in a deep-fat fryer or a heavy-based pan until a cube of bread sizzles and goes golden-brown when dropped into it. (CAUTION: hot oil can be dangerous - do not leave unattended.) Deep fry the spring rolls until golden-brown and crisp, remove with a slotted spoon and then drain on kitchen paper.
Serve with a spoonful of salsa and a green salad.
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