1 Rinse mung bean sprouts, drain and chop coarsely.
2 Rinse tomatoes, wipe dry and remove stems. Cut tomatoes into quarters, remove seeds and chop the flesh finely.
3 Rinse scallions, shake dry and cut into thin rings. Cut smoked ham into very small dice.
4 Peel ginger and finely chop. Place in a bowl with prepared vegetables and ham. Stir in soy sauce and egg.
5 Spread sheets of filo dough on the work surface, sprinkle with water and divide filling among sheets, piling in the middle of each.
6 Roll up dough sheets from a long end, folding in the ends before the last turn.
7 Heat oil in a deep skillet (or wok) and place spring rolls with the seam side down.
8 Fry until golden brown and crispy, about 3 minutes on each side. Remove with a slotted spoon, drain on paper towels and serve.