- 1 lb (500 g) ground veal
- 1/2 tsp (2 mL) each salt and pepper
- 2 carrots, julienned
- 1 leek, white part only, julienned
- 1 sweet red pepper, julienned
- 1 cup (250 mL) bean sprouts
- 1/2 cup (125 mL) diced water chestnuts
- 3/4 cup (175 mL) plum sauce
- 14 sheets phyllo pastry
- 3 tbsp (45 mL) olive oil
In large skillet, cook veal with salt and pepper over medium-high heat, stirring to break up veal, until veal is no longer pink. Transfer to bowl. Let cool.
In same skillet, reduce heat to medium and add carrots, leek and red pepper to skillet. Cook, stirring, for about 5 minutes or until leeks are translucent. Add to veal in bowl; refrigerate until cooled completely. Stir in bean sprouts, water chestnuts and plum sauce.
Place 1 sheet of phyllo pastry on work surface; cover remaining phyllo with plastic wrap and damp towel while working. Brush phyllo lightly with oil; place another sheet on top. Brush lightly with oil. Cut across and lengthwise into 4 rectangles. Place about 1/4 cup (50 mL) of filling about 2 inches (5 cm) from one corner of rectangle; fold corner over filling. Fold in both sides and roll up firmly into cylinder. Brush outside of roll lightly with oil. Place on baking sheet. Repeat with remaining filling and phyllo. Bake in 375°F (190°C) oven for about 20 minutes or until golden and crisp.
Makes about 28 spring rolls.
Variation: Use 28 spring roll wrappers (or won ton wrappers for mini rolls) in place of phyllo, following package instructions for sealing. Cook in small amount of oil in a skillet over medium heat, turning often until browned on all sides. Drain on paper towel and serve immediately.
Helpful Tips: To make ahead, cover phyllo rolls on baking sheet with a slightly damp towel and wrap in plastic. Refrigerate for up to 8 hours before baking.