Total Time
55mins
Prep 30 mins
Cook 25 mins

Ingredients Nutrition

Directions

  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.

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