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Baked Spring Rolls

Source of Recipe

www.dineaid.com from Shell


List of Ingredients

2 tsp vegetable oil
2 cloves garlic, finely chopped
1 small onion, sliced
2 carrots, cut in very thin sticks
1 stalk celery, thinly sliced on the diagonal
¼ lb green beans, thinly sliced on the diagonal (about 1 cup/250ml)
10 shiitake or regular mushrooms, stemmed and thinly sliced
2 cups chopped napa cabbage
2 cups bean sprouts
3 green onions, sliced on the diagonal
2 tbsp chopped fresh cilantro or parsley
2 tbsp soy sauce or hoisin sauce
1 tsp sesame oil
16 sheets phyllo pastry
1/4 cup vegetable oil


Dipping Sauce
1 cup liquid from vegetables above (add stock or water if
necessary)
1 tbsp cornstarch
2 tbsp cold water
1/2 tsp hot chili paste


Recipe

Heat oil in a large non-stick skillet on medium-high heat.
Add garlic and onion and cook for 2 minutes until fragrant.
Add carrots, celery and green beans. Cook for 2 minutes.
Add mushrooms and cabbage and cook for 2 minutes.
Add bean sprouts.
Heat. Stir in green onions, cilantro, oyster sauce and sesame oil. Taste and adjust seasonings if necessary.
Cool.
Place filling in a strainer set over a bowl to catch any
juices. You should have about 4 cups/1 L filling.
Working with one sheet of phyllo at a time (keep the rest
covered with a piece of plastic wrap and a damp tea towel), cut phyllo in half. Fold each piece in half. Place 1 1/2 tbsp/20 ml filling on phyllo and fold up bottom point.

Fold in two sides and roll up. Brush with oil. Arrange on
baking sheet in a single layer. Repeat with remaining phyllo and filling.
Bake spring rolls in a preheated 375F/190C oven for
25 to 30 minutes, turning once, until browned and crisp.

Meanwhile, to make sauce, measure liquid from vegetables and
add enough stock or water to measure 1 cup/250 ml.

Heat in a small saucepan. Combine cornstarch with cold water in a small bowl. Add to sauce and heat until thick. Stir in hot chili paste. Taste and adjust seasonings if necessary.

Serve dipping sauce with spring rolls.