Spring Rolls with Shrimp-Vegetable Filling

• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced garlic
• 2 cups fresh bean sprouts
• 1 12 cups uncooked small shrimp, peeled,deveined and chopped
• 1 cup minced water chestnut
• 12 cup minced smoked ham
• 12 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

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.)
15. Preheat oven to 375 degrees F.
16. Brush rolls lightly with melted butter and sprinkle with sesame seeds.
17. Bake until golden-brown 10-15 minutes (Bake frozen rolls unthawed, 15-20 minutes).
18. Serve immediately.

sesame oil, vegetable oil, fresh ginger, garlic, fresh bean sprouts, shrimp, water, ham, green onion, carrot, soy sauce, cornstarch, cold water, pastry, butter, sesame seeds

Taken from www.food.com/recipe/spring-rolls-with-shrimp-vegetable-filling-63464 (may not work)