Supper-Size Egg Rolls | Oregonian Recipes

Ingredients

• 2 tablespoons vegetable oil
• 1/2 pound ground pork
• 2 small celery ribs from the heart, finely chopped
• 1 handful shiitake mushroom caps, chopped
• 1/2 head napa cabbage, shredded
• 1 handful bean sprouts
• 1/4 cup drained water chestnuts, chopped
• 2 garlic cloves, finely chopped
• 1 1-inch piece fresh ginger, peeled and grated
• 2 tablespoons tamari or soy sauce
• 1 egg
• 16 13-by-17-inch sheets frozen phyllo dough, defrosted
• 3 to 4 tablespoons melted butter, for brushing the dough
• Duck sauce and/or Asian sweet-hot mustard, to pass at the table (see note)