1 Peel the carrots and bell peppers and remove seeds.
2 Cut all of the vegetables into julienne strips.
3 Heat the frying pan to 2/3 of the maximum power of your stove with the olive oil, and sauté the vegetables for 5 minutes.
4 Pour the soy sauce and curcuma and adjust seasoning to taste. Set aside.
5 Baste each filo pastry sheet with melted butter and place vegetables at the bottom of each sheet.
6 Slightly fold the edges inward, then roll the sheet.
7 Heat the pan again and brown the rolls on each side for 5 to 10 minutes.
8 Stir cilantro into the cream cheese, season and serve with the rolls, as a side.