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Vegetable Spring Rolls
2 cloves garlic, minced
2 Tbs. grated gingerroot, divided
2 Tbs. peanut oil
1 small onion, finely chopped
1/2 lb. cabbage, finely shredded
1/4 lb. shiitake mushrooms, chopped
2 Tbs. soy sauce, divided
2 tsp. toasted sesame oil, divided
2 sheets(about 14”x18”) frozen Fillo Factory Fillo dough, thawed
2 scallions, minced
3 Tbs. each red wine vinegar and sugar
1 tsp. red chili paste
Cook garlic and 1 Tbs. gingerroot in hot peanut oil for one minute. Add scallion, cabbage, and mushrooms; cook 12 minutes. Add 1 Tbs. Soy sauce and 1 tsp. sesame oil; cook 2 minutes. Set aside to cool slightly. Heat oven to 375F. Cut each Fillo sheet into thirds lengthwise. Place one strip on work surface. Keep remaining strips covered with a damp towel. Place 1 Tbs. filling into center of short side of Fillo strip. Roll up one-third of the way, then fold over sides and continue rolling to steal. Repeat with remaining Fillo strips. Place rolls seam down on pan. Bake 15 minutes, turning once. Whisk together next four ingredients and remaining gingerroot, soy sauce and sesame oil. Serve with spring rolls.
Courtesy of First for women