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1
Preheat oven to 400 degrees F with rack in the center.
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2
Heat canola oil in a large, nonstick skillet over high heat.
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3
Add pork and brown for 2-3 minutes, breaking it up into small pieces with a wooden spoon.
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4
Add the celery and mushrooms, stir-fry for 1 minute, then add the cabbage, bean sprouts, water chestnuts, garlic and ginger, and cook 2-3 minutes more.
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5
Stir in the tamari, then transfer the egg roll filling to a bowl and let cool.
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6
once cool enough to handle, mix in the egg to help the filling keep its shape in the baked rolls.
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7
Roll out one sheet of phyllo dough on a large work surface.
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8
Paint the entire sheet with a little melted butter, paying extra attention to the outside edges.
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9
Place another whole sheet of phyllo on top of the buttered sheet, paint them with a little more butter and fold them both in half lengthwise.
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10
Pile 1/8 of your mixture on the dough, two inches from the bottom of each side.
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11
Tuck bottom up and fold bot sides in, then roll and wrap upwards until you reach the edge of the dough sheet.
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12
Paint the seam at the end of the roll with butter and set it seam side down on a baking sheet.
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13
Repeat the process to make 8 rolls.
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14
(Phyllo dough dries out very quickly so as you are assembling the egg rolls, keep the remaining sheets covered with a damp kitchen towel.
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15
).
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16
Transfer baking sheet to the oven and bake for 15 minutes, until lightly golden all over.
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17
Serve with dipping sauces and a simple salad with mandarin oranges alongside.
