Spring Rolls With Shrimp-vegetable Filling

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced garlic
• 2 cups fresh bean sprouts
• 1 1/2 cups uncooked small shrimp, peeled,deveined and chopped
• 1 cup minced water chestnut
• 1/2 cup minced smoked ham
• 1/2 cup minced green onion
• 1 medium carrot, grated
• 4 teaspoons soy sauce
• 2 teaspoons cornstarch, blended with
• 2 tablespoons cold water
• 15 phyllo pastry sheets
• 1 cup melted butter
• sesame seeds

Recipe

• 1 for filling: heat oils in wok, add ginger and garlic and stir-fry 30 seconds.
• 2 add sprouts, shrimp, water chestnuts, ham, green onion and carrot and stir-fry until sprouts start to wilt, about 2 minutes.
• 3 add soy sauce and cornstarch mixture and stir until vegetables are slightly glazed.
• 4 let cool.
• 5 to assemble: cut filo in half crosswise to form 8 x 11 inch rectangles.
• 6 fold in short end of 1 rectangle to for 8 inch square (cover remaining filo with damp towel).
• 7 brush square lightly with melted butter; turn square so corner is pointed towards you.
• 8 place 1 tblsp filling in corner and fold over to enclose.
• 9 fold over again.
• 10 fold left and right corner flaps towards center.
• 11 roll up from bottom to form neat rectangular package.
• 12 set seam-side-down on baking sheet.
• 13 repeat with remaining filo and filling.
• 14 (can be prepared ahead to this point; freeze, uncovered, until firm, then transfer to plastic bags and freeze until ready to use.) preheat oven to 375 degrees f.
• 15 brush rolls lightly with melted butter and sprinkle with sesame seeds.
• 16 bake until golden-brown 10-15 minutes (bake frozen rolls unthawed, 15-20 minutes).
• 17 serve immediately.