Baked spring roll

Lean ground pork or chicken 1/2 lb.

g Chopped onion 1 cup 250 mL Chopped mushrooms 2 cups 500 mL Chopped fresh bean sprouts, packed 3 cups 750 mL Grated carrot 1 cup 250 mL Low-sodium soy sauce 2 tsp.

mL Ground turmeric 1/8 tsp.

mL Dried crushed chilies 1/4 tsp.

mL Chinese five-spice powder 1/8 tsp.

mL Ground ginger 1/4 tsp.

mL Salt 1 tsp.

mL Freshly ground pepper 1/4 tsp.

mL Chopped cooked shrimp 1 cup 250 mL Toasted sesame seeds 2 tsp.

mL Phyllo pastry sheets 20 20 Canola oil (or use cooking spray) 2 tsp.

mL Scramble-fry pork with onion in large non-stick skillet or wok until pork is no longer pink. Drain. Add mushrooms, bean sprouts and carrot. Sauté until slightly soft. Stir in next 7 ingredients. Add shrimp and sesame seeds. Stir. Drain. Lay single sheet of phyllo pastry on non-floured working surface. Cover remaining sheets with damp tea towel. Lightly oil surface of single pastry sheet. Cover with second sheet of phyllo pastry and lightly oil its surface as well. Cut double sheet into 6 squares. Put 1 1/2 to 2 tbsp. (25 to 30 mL) filling diagonally across one-third of each square. Fold closest corner over filling. Continue to roll, tucking ends in as you go. Lay seam end down on lightly greased baking sheet. Repeat until all filling is used. Drain any liquid that accumulates in pork mixture. Lightly oil surface of spring rolls. Bake in 375°F (190°C) oven for 12 to 15 minutes until crisp and golden. Makes 60 spring rolls. Serve with plum sauce.