Mushroom Spring Rolls

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons canola oil, plus more for brushing the phyllo
• 2 lbs mixed mushrooms, trimmed, washed and chopped
• 2 tablespoons peeled and minced ginger
• 2 teaspoons peeled and minced garlic
• salt
• fresh ground black pepper
• 3 scallions, trimmed and minced
• 24 phyllo pastry sheets (6-inch)
• 1/2 cup salted peanuts, finely chopped
• 1 small chili pepper, stemmed and minced (or cayenne pepper or tabasco to taste)
• 2 teaspoons sugar
• 1 cup canned unsweetened coconut milk
• 2 teaspoons soy sauce
• 1 teaspoon fresh lemon juice

Recipe

• 1 put 2 tbsp oil in a large skillet and turn the heat to medium-high.
• 2 add the mushrooms and cook, stirring occasionally, until they give up their liquid.
• 3 add the ginger and garlic, along with salt and pepper to taste, and cook until the mixture is quite dry.
• 4 stir in the scallions and let cool.
• 5 brush 12 squares of phyllo lightly with oil and place the remaining phyllo on top of them.
• 6 with a point of each square facing you, spoon a heaping tbsp of the mushroom mixture across the center of each square, making a 4-inch-long log from left to right.
• 7 fold over the left and right corners of each square so they overlap in the middle.
• 8 brush a bit of oil over the top half of the wrapper.
• 9 fold the bottom half up, then roll up tightly; the oil will seal the spring roll.
• 10 as each of the rolls is done, plate it on a lightly oiled baking pan.
• 11 (you can prepare the spring rolls in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 hours).
• 12 bake the spring rolls in a preheated 350°f oven until golden brown and hot, about 20 minutes.
• 13 while they bake, make the dipping sauce.
• 14 combine the peanuts, chili and sugar in a small skillet over medium-high heat and cook, tossing and stirring, until the mixture is lightly browned, 2 to 3 minutes.
• 15 add the coconut milk and stir, then cook until reduced by about a third and thick, about 5 minutes.
• 16 stir in the soy sauce and lemon juice and remove from the heat.
• 17 serve the spring rolls hot, with the warm dipping sauce.
• 18 use about 1/4 cup of mushroom mixture for each roll.
• 19 phyllo dries quickly, so keep it covered with a layer of plastic wrap topped with a damp kitchen towel as you work.
• 20 it's versatile, lending itself to triangles and pouches, not just rolls.