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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