Shortcut Spring Rolls

• 454 g coleslaw mix (small bag, has two types of chopped cabbage and grated carrots)
• 12 cup diced onion
• 175 g firm tofu (1/2 pkg, crumbled)
• 8 -10 white mushrooms (chop coarsely in food processor)
• 1 12 cups bean sprouts (the thick oriental kind, not alfalfa)
• tamari or soy sauce
• 10 -15 sheets phyllo pastry
• 3 tablespoons butter or 3 tablespoons oil

1. stir fry first 6 ingredients until wilted and well combined.
2. taste and adjust seasoning, let cool till you can handle easily.
3. lay out a sheet of phyllo, brush lightly with melted butter, top with another sheet.
4. cut into 4 so you have 4 double-layered smaller rectangles.
5. working with one square diagonally from you, put 2 Tbs of filling in a horizontal line about 1/3 of the way up from the corner facing you, fold sides in and bottom up, then roll to create a little wrapped log about 1 inch wide and 2-3 inches long, try not to over stuff or they'll be harder to roll neatly.
6. seal with a little more melted butter.
7. once you're made all your rolls you can freeze or bake immediately at 375f for about 15 min or until they are brown and crispy.
8. serve with sweet and sour dip or honey mustard or whatever else you want.

coleslaw mix, onion, white mushrooms, bean sprouts, soy sauce, pastry, butter

Taken from www.food.com/recipe/shortcut-spring-rolls-341796 (may not work)