Baked Spring Rolls

• 1 1/2 Tbsp. minced fresh ginger
• 2 tsp. minced garlic
• 2 Tbsp. sesame oil
• 1 Tbsp. vegetable oil
• 1 c. shredded Chinese cabbage
• 1 c. fresh bean sprouts
• 12 oz. raw shrimp, chopped
• 1 can water chestnuts, chopped
• 1/4 lb. Canadian bacon, minced
• 3/4 c. minced green onions
• 1 carrot, grated
• 4 tsp. soy sauce
• 2 tsp. cornstarch, mixed with 2 Tbsp. water
• 15 phyllo pastry sheets
• 8 oz. butter, melted
• sesame seed

1. Preheat oven to 375u0b0.
2. Stir-fry the ginger in hot oils for 30 seconds.
3. Add next 6 ingredients and stir-fry for 2 minutes.
4. Add soy sauce and cornstarch mixture.
5. Stir until slightly thickened. Remove and cool.
6. Cut each phyllo sheet in half (7 x 18-inch) with narrow side facing you.
7. Brush with butter and place 2 tablespoons filling 1-inch from bottom.
8. Fold sides to cover filling.
9. Brush long side with butter and roll up.
10. Repeat process with remaining phyllo and filling.
11. Refrigerate or freeze until ready to use. Before serving, brush with butter and sprinkle with sesame seed. Bake in preheated oven for 15 minutes or until brown.
12. Serve immediately.

fresh ginger, garlic, sesame oil, vegetable oil, shredded chinese cabbage, fresh bean sprouts, shrimp, water chestnuts, canadian bacon, green onions, carrot, soy sauce, cornstarch, pastry, butter, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348551 (may not work)