Prep 30 mins
Cook 25 mins
- 2 tablespoons canola oil, plus more for brushing the phyllo
- 2 lbs mixed mushrooms, trimmed, washed and chopped
- 2 tablespoons peeled and minced ginger
- 2 teaspoons peeled and minced garlic
- fresh ground black pepper
- 3 scallions, trimmed and minced
- 24 phyllo pastry sheets (6-inch)
- 1⁄2 cup salted peanuts, finely chopped
- 1 small chili pepper, stemmed and minced (or cayenne pepper or Tabasco to taste)
- 2 teaspoons sugar
- 1 cup canned unsweetened coconut milk
- 2 teaspoons soy sauce
- 1 teaspoon fresh lemon juice
- Put 2 tbsp oil in a large skillet and turn the heat to medium-high.
- Add the mushrooms and cook, stirring occasionally, until they give up their liquid.
- Add the ginger and garlic, along with salt and pepper to taste, and cook until the mixture is quite dry.
- Stir in the scallions and let cool.
- Brush 12 squares of phyllo lightly with oil and place the remaining phyllo on top of them.
- 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.
- Fold over the left and right corners of each square so they overlap in the middle.
- Brush a bit of oil over the top half of the wrapper.
- Fold the bottom half up, then roll up tightly; the oil will seal the spring roll.
- As each of the rolls is done, plate it on a lightly oiled baking pan.
- (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).
- Bake the spring rolls in a preheated 350°F oven until golden brown and hot, about 20 minutes.
- While they bake, make the dipping sauce.
- 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.
- Add the coconut milk and stir, then cook until reduced by about a third and thick, about 5 minutes.
- Stir in the soy sauce and lemon juice and remove from the heat.
- Serve the spring rolls hot, with the warm dipping sauce.
- Use about 1/4 cup of mushroom mixture for each roll.
- Phyllo dries quickly, so keep it covered with a layer of plastic wrap topped with a damp kitchen towel as you work.
- It's versatile, lending itself to triangles and pouches, not just rolls.