Baked Spring Rolls

Ingredients

• 2 tsp vegetable oil 10 ml
• 2 cloves garlic, finely chopped 2
• 1 small onion, sliced 1
• 2 carrots, cut in very thin sticks 2
• 1 stalk celery, thinly sliced on the diagonal 1
• ¼ lb green beans, thinly sliced on the diagonal (about 1 cup/250ml) 125 g
• 10 shiitake or regular mushrooms, stemmed and thinly sliced 10
• 2 cups chopped napa cabbage 500 ml
• 2 cups bean sprouts 500 ml
• 3 green onions, sliced on the diagonal 3
• 2 tbsp chopped fresh cilantro or parsley 25 ml
• 2 tbsp oyster sauce or hoisin sauce 25 ml
• 1 tsp sesame oil 5 ml
• 16 sheets phyllo pastry 16
• ¼ cup vegetable oil 50 ml
• Dipping Sauce
• 1 cup liquid from vegetables above (add stock or water if necessary) 20
• 1 tbsp cornstarch 15 ml
• 2 tbsp cold water 25 ml
• ½ tsp hot chili paste 2 ml

Method

1. 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.
2. 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.
3. Place filling in a strainer set over a bowl to catch any juices. You should have about 4 cups/1 L filling.
4. 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.
5. Bake spring rolls in a preheated 375F/190C oven for 25 to 30 minutes, turning once, until browned and crisp.
6. 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.

Recipe Notes

Makes approximately 32 appetizers

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