(With Couscous and Fromage Frais)

1 small head Green Cabbage
1 Leek
Two sticks Celery
2 Carrots
1 Thumb (about two oz.) Root Ginger
3 Cloves Garlic
3 oz. Olive Oil
1 Pack Filo Pastry
Melted Butter
8 oz. Couscous
Half Pint Vegetarian Stock
2 teaspoons Turmeric
1 tub of Fromage Frais

Peel and discard any damaged bits of the Vegetables.
Rinse them and shred them as finely as you can using a sharp knife.
Peel and grate the ginger and chop the garlic.
Cook all these in the olive oil in a large pan until they are soft.
Let this mixture cool.
Lay out your filo Pastry and following the rolling suggestions on the packet
make your mixture into 8 large or 16 small rolls being careful to paint well with melted butter between each layer.
Cook these at 200C 400F Gas 6 for 10 to 15 mts until brown.
Bring the stock to the boil and put the couccous into a bowl.
Mix the turmeric with the couscous and pour over the boiling stock.
Fluff this mixture with a fork from time to time to keep the grains separate.
After 10 mts it should be swollen and soft.
You can reheat it quickly in the microwave to serve.
Serve the spring rolls hot with the couscous at the side and some Fromage Frais also on the side as a dipping sauce.