First, prepare the pastry sheets by cutting them in half so that you have 14 square sheets. Preheat the oven to 390F.

Next prepare the vegetables by slicing them into thin strips or in a julienned fashion. (Using a julienne peeler may be an option if you have one.)

Heat the sesame oil in a large wok, add crushed garlic (you can do this by placing the garlic under the flat side of a wide knife and pressing down firmly); cook for 2 minutes. Add the carrots, bell peppers, spring onion, cabbage and beansprouts together with the soy sauce and Chinese five spice; stir fry for 3-4 minutes, stirring regularly.

Transfer the vegetables into a colander and allow them to cool and to let the juice run out. This will prevent the spring rolls from becoming too soggy.

Once the vegetable filling has cooled, place two filo sheets, one on top of the other in a diamond shape, onto a clean and dry surface (using two sheets makes the spring roll more stable!). Place a small amount of the vegetable filling just below the center of the filo sheets and wrap the pasty from the bottom up over the filling. Once the filling has been covered, tuck both sides of the pastry to the center, finishing it off by rolling up.

Repeat this until you have 7 spring rolls. Place them all onto a lined baking sheet and brush the tops with a little oil (sesame or olive). Bake in the oven for 10-12 minutes, turning once.

Serve immediately with a dipping sauce of your choice.