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1
Put the 2 tablespoons oil in a large skillet and turn the heat to medium-high.
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2
Add the mushrooms and cook, stirring occasionally, until they give up their liquid.
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3
Add the ginger and garlic, along with salt and pepper to taste, and cook until the mixture is quite dry.
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4
Stir in the scallions and let cool.
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5
Preheat the oven to 350F.
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6
Brush 12 squares of phyllo lightly with oil and place the remaining phyllo on top of them.
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7
With a point of each square facing you, spoon a heaping tablespoon of the mushroom mixture across the center of each square, making a 4-inch-long log from left to right.
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8
Fold over the left and right of each square so that they overlap in the middle.
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9
Brush a bit of oil over the top half of the wrapper.
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10
Fold the bottom half up, then roll up tightly; the oil will seal the spring roll.
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11
As each of the rolls is done, place it on a lightly oiled baking pan.
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12
(You can prepare the spring rolls in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 hours before proceeding.)
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13
Bake the spring rolls for about 15 minutes, or until golden brown and hot.
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14
While they are baking, make the dipping sauce: Combine the peanuts, chile, and sugar in a small skillet over medium-high heat and cook, tossing and stirring, until the mixture is lightly browned, 2 to 3 minutes.
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15
Add the coconut milk and stir, then cook until reduced by about one-third and thick, about 5 minutes.
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16
Stir in the soy sauce and lemon juice and remove from the heat.
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17
Serve the spring rolls hot, with the warm dipping sauce.
