Ingredients

2 tablespoons Canola oil
1/2 pound Ground pork
2 Small ribs celery from the heart, finely chopped
A handful of shitake mushroom caps, chopped
1/2 Head napa cabbage, shredded
A handful of bean sprouts
1/4 cup Water chestnuts, drained and chopped
2 Garlic cloves, finely chopped
1 Inch fresh ginger root, peeled and grated
2 tablespoons Tamari (aged soy sauce)
1 Egg, beaten
16 13x17-inch sheets phyllo pastry dough, defrosted
3 to 4 tablespoons Melted butter, for brushing dough
Duck sauce and or Asian sweet-hot mustard to pass at table (a great use for leftover packets from take-out!)

Description

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