Phyllo Dough Baked Spring Rolls

Place 2 Tbsp.

oil in a wok or large frying pan over medium to high heat.Add garlic, galangal (or ginger), shallots, and chilli.

Stir-fry until fragrant (about 1 minute).

Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.Add cabbage, mushrooms, and tofu and shrimp.

As you stir-fry, add the sauce.Stir-fry 1-2 minutes, add the rest of the vegetables, except for the bean sprouts, coriander and basil.Stir-fry until vegetables have softened.Remove from heat and add bean sprouts, tossing to mix in.Do a taste test for salt, adding 1 Tbsp.

more fish or soy sauce if not salty enough.ASSEMBLING THE ROLLSPaint half of 1 sheet of phyllo dough with melted butter, margarine, or olive oil.Using the butter as glue, fold the sheet in half to form a rectangle.Pile about 1/3 cup of filling at the bottom of a narrow side, leaving a 2-inch border on 3 sides.To form the log, fold the bottom flap up and over the filling, fold in the sides and roll up to seal.Paint the roll with melted butter and place, seam side down, onto a baking sheet.Repeat with the remaining sheets of phyllo dough.Tips: Spread the filling lengthwise along the phyllo dough nearer the end closest to you.

Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this drier filling is better.

Now sprinkle some of the fresh coriander and basil over the filling.BAKING THE ROLLSPreheat the oven to 400.Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over.