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1
Brown the ground beef until cooked through.
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2
(I cooked mine overnight in the slow cooker.).
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3
Drain.
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4
Add the celery and mushrooms and stir-fry a minute or two.
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5
Next, add in the cabbage, bean sprouts, water chestnuts, garlic and ginger.
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6
Stir-fry for 2-3 minutes more.
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7
Stir in the soy sauce, transfer to a bowl, and cool.
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8
Once the mixture is cool enough to handle, pour the eggs over the mixture and combine.
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9
This will help the filling keep its shape when you bake the rolls.
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10
Preheat oven to 400 degrees.
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11
Roll out two sheets of phyllo dough on a large work surface; fold both sheets in half width-wise.
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12
Add pork mixture onto the dough 2 inches from the bottom and from each side (Be sure to let excess liquid drain off a bit before you add it to the phyllo dough).
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13
Tuck the bottom up and fold both sides in, then roll and wrap upward to the top edge of the dough.
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14
Brush the seam and the ends of the roll with butter and set the roll seam side down on a baking sheet.
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15
Continue until you run out of filling or phyllo dough.
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16
Bake for 15 minutes or until lightly golden all over.
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17
Freezing Directions:.
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18
Prepare and BAKE according to directions above.
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19
Allow to cool completely.
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20
Flash freeze on a cool cookie sheet.
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21
Individually wrap and place in a gallon freezer bag or separate egg rolls with wax paper in a structured container and freeze.
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22
To serve: Heat in microwave for 1-2 minutes (they may be a little soft) or reheat in the oven at 350 degrees until heated through.
