Shelly's Recipe

*CHINESE EGG ROLLS PHYLLO STYLE*

Category: Deep Fried

3 tbsp vegetable oil
1/2 cup finely chopped celery
3/4 cup shredded Chinese cabbage
1/2 cup chopped mushrooms
4 finely chopped scallions
1/2 cup diced shrimp and cooked pork
1/2 cup drained, finely chopped water chestnuts
1/2 cup bean sprouts
1 clove garlic, minced
1/2 cup soy sauce
Dash ground ginger
1/2 tsp sugar
1 lb phyllo leaves
1/2 lb melted, unsalted butter

Heat oil in skillet or wok. Add vegetables and stir-fry briefly. Add meats and stir for an additional 3 minutes. Add water chestnuts, sprouts, ginger, garlic and sugar. Stir-fry for 5 minutes. Cool filling. Add soy sauce and mix.

Brush butter on each phyllo leaf and place 4 tbsp filling in center of each leaf, about 1 inch from the front edge. Fold right side over toward left, covering the filling. Fold left side over toward right, leaving a long strip, three layers thick. Roll away from you to the end. Place the open end of the bottom of the pat and butter the roll. Bake on an ungreased baking sheet at 375 for 30 minutes or until golden brown.