.
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 1cup/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 oyster sauce or hoisin
sauce
1 tsp sesame oil
16 sheets phyllo pastry
¼ cup vegetable oil
Dipping Sauce
1 cup liquid from vegetables
above (add stock or water if necessary)
1 tbsp cornstarch
2 tbsp cold water
½ tsp hot chili paste
Instructions:
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.
Nutrition Facts:
Amount Per Serving:
Calories 66
Fat 3 g, Cholesterol 0 mg,
Sodium 113 mg,
Courtesy Of:
www.dineaid.com
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