Vietnamese Cheat's Chicken & Veggie Spring Rolls

• Meanwhile, thinly slice cucumber and red radish into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber and radish to pickling liquid. Add enough water to just cover veggies. Set aside.

TIP: Slicing the veggies very thinly helps it pickle faster!

If you've swapped to chicken breast, cut chicken into 2cm chunks. In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Continue with adding the carrot and onion.

• Lay filo pastry sheets (see ingredients) on a dry surface and fold in half. • Spoon some pork filling in the center of filo sheet. Fold sides over and roll into a spring roll. Transfer to a plate. Repeat with remaining filo sheets and pork filling. • Wash out frying pan and return to medium-high heat with a generous drizzle of olive oil. • Cook spring rolls in batches, folded-side down first, turning, until crispy and golden, 3-4 minutes. Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches if needed!

• While spring rolls are cooking, in a small heatproof bowl, combine a drizzle of olive oil and the remaining garlic and microwave in 10 second bursts, until fragrant. • To garlic oil, add sweet chilli sauce and a good squeeze of lime juice. Stir to combine.