- 4 ounces fresh Mung bean Sprouts
- 2 Tomatoes (each about 80 grams)
- 2 Scallions
- 4 ounces Smoked ham cold cuts
- 1 piece fresh Ginger root (about 5 grams)
- 1 teaspoon Soy sauce
- 1 Egg
- 8 sheets Filo dough
- 7 tablespoons Canola oil
Rinse mung bean sprouts, drain and chop coarsely.
Rinse tomatoes, wipe dry and remove stems. Cut tomatoes into quarters, remove seeds and chop the flesh finely.
Rinse scallions, shake dry and cut into thin rings. Cut smoked ham into very small dice.
Peel ginger and finely chop. Place in a bowl with prepared vegetables and ham. Stir in soy sauce and egg.
Spread sheets of filo dough on the work surface, sprinkle with water and divide filling among sheets, piling in the middle of each.
Roll up dough sheets from a long end, folding in the ends before the last turn.
Heat oil in a deep skillet (or wok) and place spring rolls with the seam side down.
Fry until golden brown and crispy, about 3 minutes on each side. Remove with a slotted spoon, drain on paper towels and serve.