INGREDIENTS
10 ounces fresh shiitake mushrooms (4 cups) stemmed
3 green onions with tops
1 Tbsp canola oil
2 Tbsp Asian Seasoning Mix
3 garlic clovers, pressed
2 cups cole slaw mix
1 cup fresh bean sprouts
2 1/2 Tbsp soy sauce
1 Tbsp packed brown sugar
12 sheets thawed frozen phyllo dough
Nonstick cooking spray
Additional soy sauce (optional)
DIRECTIONS PREP TIME 25 MINUTES TOTAL 45 MINUTES 8 SERVINGS (ONE SPRING ROLL) CALORIES 110
1. Preheat oven to 400 F, line medium sheet pan with Parchment Paper; set aside. Chop mushrooms and thinly slice green onions
2. For filling, heat oil in Skillet over medium-high heat 1 to 3 minutes or until shimmering. Add mushrooms; cook 2 to 3 minutes or until browned, stirring occasionally. Stir in green onions, seasoning mix and garlic pressed with Garlic Press. Cook 10 seconds or until fragrant. Add cole slaw mix, bean sprouts, soy sauce and brown sugar. Cook 1 to 2 minutes or until cole slaw is softened; remove Skillet from heat. Spread filling onto a plate and cool to room temperature, about 10 minutes
3. To assemble spring rolls, lay one sheet of the phyllo on flat side of Large Grooved Cutting Board. Spray with nonstick cooking spray. Repeat layers two times for a stack of three sheets. Cut stack in half crosswise. Place 1/4 cup filling 1/2 inch from bottom edge. Lifte bottom edge up over filling. Fold sides of phyllo in toward center; roll up. Repeat with remaining phyllo stack and 1/4 cup of the filling; repeat assembly three times with remaining phyllo and filling for a total of eight spring rolls. Keep phyllo sheets and filled and rolled spring rolls covered with plastic wrap or a damp paper towel while working on recipes to keep them from drying out.
4. Place spring rolls seam sides down onto sheet pan. Spray spring rolls with nonstick cooking spray and bake 15 to 17 minutes or until golden brown. Serve with additional soy sauce, if desires.
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