Baked Spring Rolls

Name: Baked Spring Rolls
Ingredients: 1 1/2 Tbsp. minced fresh ginger; 2 tsp. minced garlic; 2 Tbsp. sesame oil; 1 Tbsp. vegetable oil; 1 c. shredded Chinese cabbage; 1 c. fresh bean sprouts; 12 oz. raw shrimp, chopped; 1 can water chestnuts, chopped; 1/4 lb. Canadian bacon, minced; 3/4 c. minced green onions; 1 carrot, grated; 4 tsp. soy sauce; 2 tsp. cornstarch, mixed with 2 Tbsp. water; 15 phyllo pastry sheets; 8 oz. butter, melted; sesame seed

16 ingredients

12 steps

Ingredients

1 1/2 Tbsp. minced fresh ginger
2 tsp. minced garlic
2 Tbsp. sesame oil
1 Tbsp. vegetable oil
1 c. shredded Chinese cabbage
1 c. fresh bean sprouts
12 oz. raw shrimp, chopped
1 can water chestnuts, chopped
1/4 lb. Canadian bacon, minced
3/4 c. minced green onions
1 carrot, grated
4 tsp. soy sauce
2 tsp. cornstarch, mixed with 2 Tbsp. water
15 phyllo pastry sheets
8 oz. butter, melted
sesame seed

Directions

1

Preheat oven to 375°.
2

Stir-fry the ginger in hot oils for 30 seconds.
3

Add next 6 ingredients and stir-fry for 2 minutes.
4

Add soy sauce and cornstarch mixture.
5

Stir until slightly thickened. Remove and cool.
6

Cut each phyllo sheet in half (7 x 18-inch) with narrow side facing you.
7

Brush with butter and place 2 tablespoons filling 1-inch from bottom.
8

Fold sides to cover filling.
9

Brush long side with butter and roll up.
10

Repeat process with remaining phyllo and filling.
11

Refrigerate or freeze until ready to use. Before serving, brush with butter and sprinkle with sesame seed. Bake in preheated oven for 15 minutes or until brown.
12

Serve immediately.