MINI ORIENTAL ROLLS

By curly

Ingredients

• 8 ounces bean sprouts (about 4 cups)
• 1 pound ground pork
• 1/2 cup chopped mushrooms
• 1/4 cup chopped water chestnuts
• 1/4 cup sliced green onions (with tops)
• 1 tsp cornstarch
• 1 tsp five spice powder
• 1 tsp soy sauce
• 1/2 tsp salt
• 8 frozen phyllo sheets, thawed
• 3 Tbsp butter, melted
• 1/4 cup dry mustard
• 3 Tbsp cold water

Preparation

Step 1

Rinse bean sprouts under running cold water; drain. Cook and stir ground pork in 10-inch skillet until brown; drain. Stir in bean sprouts, mushrooms, water chestnuts and onions; cook and stir 2 minutes. Stir in cornstarch, five spice powder, soy sauce and salt.

Cut stack of phyllo sheets lengthwise into halves. Cut each half crosswise into thirds to make 24 squares, each 5 ½ x 5 ¼ inches. Cover squares with waxed paper, then with damp towel to prevent them from drying out.

Heat oven to 350 degrees. For each roll, use 2 phyllo squares. Place about 2 tablespoons pork mixture slightly below center of square. Fold corner of square closest to filling over filling, tucking point under filling. Fold in and overlap the two opposite corners. Roll up; place seam side down on greased cookie sheet. Repeat with remaining phyllo squares. Brush rolls with margarine. Bake until golden brown, about 25 minutes. Mix dry mustard and water until smooth; let stand 5 minutes.