MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: Filo Wrapped Miniature Egg Rolls
Categories: Appetizers, Oriental, Lo fat
     Yield: 32 servings

     1 oz Shiitake mushrooms, dried
          Water
   1/3 c  Green onions; sliced
     2 ts Ginger root; grated
   1/4 c  Bell pepper, green or red;
          -seeded and minced
     1 c  Cabbage; chopped
     1 c  Bean sprouts; chopped
     2 ts Sesame oil, dark
     2 ts Soy sauce
     8    Filo dough sheets
          Hot mustard

    Place mushrooms in bowl with hot water to cover.  Let stand 10
 minutes.
    Meanwhile, bring 2 tbsp of water to boil in a nonstick skillet over
 medium-high heat.  Add green onions, ginger root, bell pepper and
 cabbage. cover skillet and cook mixture 2 minutes.  Remove from heat,
 add bean sprouts, sesame oil and soy sauce.
    Drain mushrooms, cut off and discard stems, chop caps into small
 pieces and add to vegetable mixture.  Place in colander to drain for
 10 minutes.
    Use 1 sheet of filo dough at a time, keeping other sheets covered
 so they won't dry out.  Lightly coat top with vegetable oil cooking
 spray, then fold in half.  Coat again with spray.
    Cut into four pieces, about 6 1/2 X 4 1/2 inches.  Place 1 tbsp
 filling on short side of each rectangle, fold in long sides and roll
 up. Place roll, seam side down, on nonstick baking sheet.  Repeat
 until all egg rolls are assembled.
    Lightly coat tops of egg rolls with cooking spray and bake at 450
 degrees until golden brown, 7 to 10 minutes.  Serve at once with hot
 mustard.
    Source: Los Angeles Times food section.

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