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Ingredients

• 2 tablespoons canola oil
• 1/2 pound ground pork
• 2 small ribs celery from the heart, finely chopped
• A handful of shiitake mushroom caps, chopped
• 1/2 head Napa cabbage, shredded
• A handful of bean sprouts
• 1/4 cup drained water chestnuts, chopped
• 2 cloves garlic, finely chopped
• 1 inch fresh ginger root, grated
• 2 tablespoons Tamari (dark soy sauce)
• 1 egg
• 16 13-inch x 17-inch sheets phyllo pastry dough, defrosted
• 3-4 tablespoons melted butter, for brushing dough
• Duck sauce and/or Asian sweet-hot mustard to pass at table (this is a great use for leftover packets from take-out)

Description

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