about 26 spring rolls
- 1-2 inch/ 3-4 cm ginger root
- 2 carrots
- 21 oz / 600 g head cabbage
- 4 tbsp oil
- 3 big garlic gloves
- 3 ½ cups / 250 g chopped white mushrooms
- 3-4 tbsp soy sauce
- 6-7 sheets of phyllo dough (put it in the regular fridge the night before)
- some oil to spread on the rolls before baking
Peel and grate the ginger and carrots, finely chop up the head cabbage and set aside. Heat up some oil on a larger pan (wok pan for example), add crushed garlic cloves and grated ginger. Fry for about 10 seconds and then add grated carrots. Fry for a few minutes and then add chopped head cabbage. Stir and fry for about 5 minutes. Finely chop up the mushrooms and add to the pan. Stir, cover with a lid and let it simmer on the same heat for about 10-15 minutes. Add a little bit of water if needed. In the end, season the filling with soy sauce.
Pre-heat the oven to 480 F / 250 C . Get the phyllo dough from the fridge. Put the phyllo sheet on a wide cutting board and cut it into 4 squares. Add one tablespoon of filling on the left down corner. Roll the corner on the filling and keep rolling until you reach the middle of the square. Then turn the left and right corners onto the middle and keep rolling until you reach the end. Repeat the procedure until you are out of the filling. Cover the baking tray with a parchment paper and put the spring rolls on it. Bake the rolls for 5 minutes at 480 F / 250 C, then turn the heat down to 440 F / 225 C and bake for about 10 minutes until golden brown.
