INGREDIENTS

INSTRUCTIONS

1. Combine oil the vegetables except the bean sprouts. In a small bowl,
combine the liquid seasonings, cayenne pepper, and coriander.
2. Heat the oil in a wok or large skillet over high heat. Add the ginger
and garlic and stir fry, stirring constantly, for 30 seconds or until
fragrant. Add the vegetables and stir-fry for 2 minutes or until slightly
cooked but still crisp. Add the liquids and stir fry for 1 minute.
3. Remove from the heat and stir in the cilantro, bean sprouts, and sesame
oil. Set aside.
4. Preheat the oven to 375 degrees. Carefully separate a sheet of phyllo
and place about 3/4 cup of the vegetable filling in the center of one of
the shorter ends of the rectangle. Fold the sides around the filling to
enclose it and then roll the phyllo into an egg roll. Place on a baking
sheet seam side down.
5. Spray the rolls lightly with vegetable oil spray and Hake for 10 to 12
minutes in the center of the oven or until the rolls are golden brown.
Note: The filling can be prepared up to two days in advance and kept
tightly covered with plastic wrap in the refrigerator. Or the rolls can be
baked and reheated in a 350-degree oven for five to seven minutes. If
baking in advance, it is advisable to slightly undercook them. Do not
reheat in a microwove oven.
Total time: 35 minutes
Per Serving: 92 calories, 0 cholesterol, 1 g fat, 110 mg sodium
>From cookbook collection of Brenda Adams<adamsfmle@sprintmail.com>
Note: PatH of Riverside discovered this little book, subtitled: Delicious
Eating for a Lifetime of Good Health. I picked up a copy for $6.98
(discounted at Powell's Bookstore, Portland, Oregon). The recipes ALL look
good.
Recipe by: Ellen Brown, The Gourmet Gazelle Cookbook; badams
Posted to MC-Recipe Digest V1 #388 by Brenda Adams
<adamsfmle@sprintmail.com> on Jan 25, 1997.

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