8-10 sheets of phyllo pastry coriander/cilantro red pepper lime carrots ginger lemongrass stalks chilli garlic coriander seeds cumin seeds canola or coconut oil cabbage butter or vegan alternative 1 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1/2 teaspoon finely chopped chilli 1 tablespoon chopped lemongrass stalks 1 tablespoon crushed garlic 1 tablespoon grated ginger zest of one lime 1/2 teaspoon course salt pound everything to a paste 5 – 6 cups finely sliced cabbage 2 cups coarsely grated carrot 1/2 cup chopped red pepper 1 tablespoon oil Fry the red pepper 2 minutes add paste and fry 1 minute add cabbage and carrot but do not overfill pan. Fry remaining carrot and cabbage in a second batch. stir fry for 5 minutes season to your taste add 1/2 cup chopped coriander to the cooled stir-fried vegetables and mix. slice phyllo sheets into 3 strips Store phyllo sheets covered with cling wrap and a damp cloth over the cling wrap to prevent them from drying out Take 2 individual phyllo sheets. Apply melted butter or vegan alternative using a pastry brush. Do not drench the sheets with too much butter. place the second Phyllo sheet over the buttered one Apply butter along the edges of the top layer Add 2 heaped tablespoons of the stir-fried vegetables Use the melted butter as a ‘glue’ as you fold and roll the Phyllo parcel Place Phyllo parcels on a baking tray lined with baking paper. Bake parcels at 200 degrees Celcius (390 degrees Fahrenheit) until golden brown (approximately 20 – 30 minutes) Thank you for watching. If you have questions, leave them in the comments and I will get back to you. Please subscribe.