Shortcut Spring Rolls

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 454 g coleslaw mix (small bag, has two types of chopped cabbage and grated carrots)
• 1/2 cup diced onion
• 175 g firm tofu (1/2 pkg, crumbled)
• 8 -10 mushrooms (chop coarsely in food processor)
• 1 1/2 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

Recipe

• 1 stir fry first 6 ingredients until wilted and well combined. taste and adjust seasoning, let cool till you can handle easily.
• 2 lay out a sheet of phyllo, brush lightly with melted butter, top with another sheet. cut into 4 so you have 4 double-layered smaller rectangles.
• 3 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. seal with a little more melted butter.
• 4 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.
• 5 serve with sweet and sour dip or honey mustard or whatever else you want.