Mushroom Spring Rolls

Directions

1. 1
   Put the 2 tablespoons oil in a large skillet and turn the heat to medium-high.
2. 2
   Add the mushrooms and cook, stirring occasionally, until they give up their liquid.
3. 3
   Add the ginger and garlic, along with salt and pepper to taste, and cook until the mixture is quite dry.
4. 4
   Stir in the scallions and let cool.
5. 5
   Preheat the oven to 350F.
6. 6
   Brush 12 squares of phyllo lightly with oil and place the remaining phyllo on top of them.
7. 7
   With a point of each square facing you, spoon a heaping tablespoon of the mushroom mixture across the center of each square, making a 4-inch-long log from left to right.
8. 8
   Fold over the left and right of each square so that they overlap in the middle.
9. 9
   Brush a bit of oil over the top half of the wrapper.
10. 10
    Fold the bottom half up, then roll up tightly; the oil will seal the spring roll.
11. 11
    As each of the rolls is done, place it on a lightly oiled baking pan.
12. 12
    (You can prepare the spring rolls in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 hours before proceeding.)
13. 13
    Bake the spring rolls for about 15 minutes, or until golden brown and hot.
14. 14
    While they are baking, make the dipping sauce: Combine the peanuts, chile, and sugar in a small skillet over medium-high heat and cook, tossing and stirring, until the mixture is lightly browned, 2 to 3 minutes.
15. 15
    Add the coconut milk and stir, then cook until reduced by about one-third and thick, about 5 minutes.
16. 16
    Stir in the soy sauce and lemon juice and remove from the heat.
17. 17
    Serve the spring rolls hot, with the warm dipping sauce.