Baked Spring Rolls Ingredients: 2 tsp vegetable oil 2 cloves garlic, finely chopped 1 small onion, sliced 2 carrots, cut in very thin sticks 1 stalk celery, thinly sliced on the diagonal ¼ lb green beans, thinly sliced on the diagonal (about 1cup/250ml) 10 shiitake or regular mushrooms, stemmed and thinly sliced 2 cups chopped napa cabbage 2 cups bean sprouts 3 green onions, sliced on the diagonal 2 tbsp chopped fresh cilantro or parsley 2 tbsp oyster sauce or hoisin sauce 1 tsp sesame oil 16 sheets phyllo pastry ¼ cup vegetable oil Dipping Sauce 1 cup liquid from vegetables above (add stock or water if necessary) 1 tbsp cornstarch 2 tbsp cold water ½ tsp hot chili paste Instructions: Heat oil in a large non-stick skillet on medium-high heat. Add garlic and onion and cook for 2 minutes until fragrant. Add carrots, celery and green beans. Cook for 2 minutes. Add mushrooms and cabbage and cook for 2 minutes. Add bean sprouts. Heat. Stir in green onions, cilantro, oyster sauce and sesame oil. Taste and adjust seasonings if necessary. Cool. Place filling in a strainer set over a bowl to catch any juices. You should have about 4 cups/1 L filling. Working with one sheet of phyllo at a time (keep the rest covered with a piece of plastic wrap and a damp tea towel), cut phyllo in half. Fold each piece in half. Place 1 1/2 tbsp/20 ml filling on phyllo and fold up bottom point. Fold in two sides and roll up. Brush with oil. Arrange on baking sheet in a single layer. Repeat with remaining phyllo and filling. Bake spring rolls in a preheated 375F/190C oven for 25 to 30 minutes, turning once, until browned and crisp. Meanwhile, to make sauce, measure liquid from vegetables and add enough stock or water to measure 1 cup/250 ml. Heat in a small saucepan. Combine cornstarch with cold water in a small bowl. Add to sauce and heat until thick. Stir in hot chili paste. Taste and adjust seasonings if necessary. Serve dipping sauce with spring rolls.