Mini Spring Rolls Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Mini Spring Rolls Recipe.....you'll find more recipes like this in our Recipe pages

Mini Spring Rolls
Phyllo can be layered and wrapped around fillings of all sorts, keep it covered while you work to prevent it from drying out. Freeze these phyllo appetizers, unbaked, up to 1 month, and bake from frozen, allowing a little more baking time.
Makes - 36
	Shrimp and Vegetable Filling
1 tbsp	cornstarch
1 tbsp	dry sherry
1 tbsp	soy sauce
1/4 tsp	sugar
4 tbsp	vegetable oil
2 cups	packed, finely sliced napa cabbage (Chinese cabbage)
1/4 cup	chopped green onions
1/2 cup	chopped mushrooms
1/2 lb	medium shrimp, shelled and deveined, chopped
1/2 tsp	grated, peeled fresh ginger
1/2 cup	bean sprouts, chopped
1/2 cup	chopped, drained, canned bamboo shoots
4 oz	cooked ham, chopped

12 sheets	(about 16" * 12" each) fresh or frozen (thawed) phyllo (about 8 oz
4 tbsp	butter, melted
-	Soy sauce for serving

	Prepare Filling, set aside
-	In cup, mix cornstarch, dry sherry, soy sauce and sugar, set aside
-	In 4 quart saucepan, heat 2 tbsp oil over high heat
-	Add Napa cabbage, green onions, and mushrooms and cook, stirring frequently, about 1 minute, just until tender crisp
-	With slotted spoon, transfer to large bowl

-	In same saucepan, heat 2 more tbsp oil over high heat
-	Add shrimp and ginger, cook, stirring constantly, 30 seconds, or until shrimp turn opaque throughout
-	Pour in cornstarch mixture and stir until thickened
-	Add shrimp mixture to bowl with vegetables
-	With paper towels, pat bean sprouts and bamboo shoots dry
-	Add to vegetables with ham and mix

-	Grease two 15" * 10" jelly-roll pans
-	Arrange phyllo sheets in one stack
-	Cut crosswise into 3 strips
-	Place strips on waxed paper, cover with plastic wrap

-	Place 1 strip phyllo on work surface
-	Brush top lightly with some melted butter
-	Drain any liquid from filling
-	Place 1 scant tbsp filling in center at end of strip

-	Roll strip with filling one-third of the way up, then fold left and right sides over and continue rolling to end

-	Place roll, seam-side down, in jelly roll pan
-	Brush lightly with melted butter, placing rolls about 1 inch apart in pans
-	If not serving right away, cover with foil and refrigerate
-	Preheat oven to 375 F
-	Bake spring rolls 15 minutes, or until golden
-	Serve hot with soy sauce

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