I don't have a recipe as such, I make things up as I go along - but I can tell you how I made mine
chop one medium carrot into thin juliennes about an inch long
chop a small onion fairly finely
crush one small garlic clove
chop a chunk of root ginger (about the size of a lego brick)finely
finely chop half a green pepper
zest half a lime
take a large handful of beansprouts and chop them up a bit
a cupful of peas
a cupful of sweetcorn
dissolve 1 vegetable stock cube in a cup (normal mug) of water and add a pinch of dried basil
chop half a small red chilli (minus the seeds) OR add a pinch of chilli powder
Warm up a good generous splash of olive oil until it's hot and runny but not smoking
gently fry all the vegetables with the garlic and ginger and chilli, until the carrots are tender and very slightly browning
then add the stock with the juice of half a lime and the lime zest
stir well until bubbling
dissolve a teaspoon of cornflour in an inch of COLD water in a cup
pour it in, stirring vigorously until the mixture is viscous
add a good pinch of black pepper and mix in
The take a packet of ready rolled filo pastry and cut the sheets in half
take one half-sheet, put a good spoonful (I use a heaped soup spoon) of mixture in the middle and spread it in a line parallel with the short sides of the sheet, leaving a few cm clearance at either end
roll the filo over and pinch together (not too tightly or they will burst in the oven), roll over and over until you have a seam - brush the edge with clarified butter (which you will have melted in a milk-pan and skimmed) and seal. Then fold the two ends in like a birthday present, onto the same side as the join, and brush with butter to make them stick.
then turn the spring roll over and transfer to a baking sheet, then spread the top with clarified butter.
repeat until all the mixture has been used
bake for about half an hour or until browning and crispy on top (gas mark 5)