Easy Egg Rolls

• 1 tablespoon vegetable oil
• 1 tablespoon grated peeled ginger root
• 2 garlic cloves, minced or pressed
• 1 16-ounce package of slaw mix (about 6 cups) (see page 293)
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• Generous pinch of black pepper
• 6 sheets of filo pastry
• About 1/4 cup vegetable oil
• Duck Sauce (page 228)

1. Preheat the oven to 375.
2. Lightly oil a baking sheet.
3. Warm a wok or large skillet on medium-high heat.
4. Add the oil and when it is hot, add the ginger and garlic and sizzle for just a few seconds.
5. Add the slaw, soy sauce, salt, and pepper and stir-fry for 3 or 4 minutes, until the vegetables are hot, coated with oil, and somewhat wilted but not soft.
6. Remove from the heat.
7. Place the stack of filo sheets on a dry surface with the short sides at the top and bottom.
8. Brush the top sheet lightly with oil.
9. About 3 inches from the bottom edge, spread a generous cup of the wilted slaw in a line parallel to the bottom.
10. Pick up 2 sheets at the bottom edge and lift them up and over the filling and roll up.
11. Filo is fragile but forgiving; dont fret over small rips at the start.
12. Brush the finished roll with oil.
13. Lift it carefully and place on the prepared baking sheet.
14. Repeat this process to make 2 more rolls.
15. Place the rolls about 2 inches apart on the baking sheet.
16. With a sharp knife, slice the rolls into 4-inch pieces.
17. Bake until golden brown, about 20 minutes.
18. While the egg rolls bake, make the Duck Sauce to serve on the side.

vegetable oil, ginger root, garlic, soy sauce, salt, generous, pastry, vegetable oil, sauce

Taken from www.epicurious.com/recipes/food/views/easy-egg-rolls-377141 (may not work)