Shortcut Spring Rolls

Name: Shortcut Spring Rolls
Ingredients: 454 g coleslaw mix (small bag, has two types of chopped cabbage and grated carrots); 12 cup diced onion; 175 g firm tofu (1/2 pkg, crumbled); 8 -10 white mushrooms (chop coarsely in food processor); 1 12 cups bean sprouts (the thick oriental kind, not alfalfa); tamari or soy sauce; 10 -15 sheets phyllo pastry; 3 tablespoons butter or 3 tablespoons oil

8 ingredients

8 steps

Ingredients

454 g coleslaw mix (small bag, has two types of chopped cabbage and grated carrots)
12 cup diced onion
175 g firm tofu (1/2 pkg, crumbled)
8 -10 white mushrooms (chop coarsely in food processor)
1 12 cups bean sprouts (the thick oriental kind, not alfalfa)
tamari or soy sauce
10 -15 sheets phyllo pastry
3 tablespoons butter or 3 tablespoons oil

Directions

1

stir fry first 6 ingredients until wilted and well combined.
2

taste and adjust seasoning, let cool till you can handle easily.
3

lay out a sheet of phyllo, brush lightly with melted butter, top with another sheet.
4

cut into 4 so you have 4 double-layered smaller rectangles.
5

working with one square diagonally from you, put 2 Tbs of filling in a horizontal line about 1/3 of the way up from the corner facing you, fold sides in and bottom up, then roll to create a little wrapped log about 1 inch wide and 2-3 inches long, try not to over stuff or they'll be harder to roll neatly.
6

seal with a little more melted butter.
7

once you're made all your rolls you can freeze or bake immediately at 375f for about 15 min or until they are brown and crispy.
8

serve with sweet and sour dip or honey mustard or whatever else you want.