With spring rolls
Preheat your oven to 200˚C/400˚f/gas mark 4. Grate the carrot into a bowl and add the bok choi, crushed garlic, soy sauce and red chilli. Mix well, then spoon a small amount onto the end of a sheet of filo pastry, fold the ends in and roll. Repeat with the remaining sheets and mixture, brush rolls with melted butter and bake in the oven for about 15 minutes or until gently browned.
Heat sesame oil in a large pot and add the leeks and garlic, stir well and cook until softened. Add the ginger, soy sauce and mirin, then fry briefly before adding the chicken stock. Drop in the udon noodles, bok choi and mushrooms and simmer for about 8 minutes. Just before serving, add the scallops (with the muscle removed) and cook for a further 3 minutes. Spoon into bowls and serve immediately, with the spring rolls on the side.