Baked Spring Rolls with Crab

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1 tablespoon vegetable oil or olive oil

1/2 red bell pepper, chopped fine

2 stalks celery from the heart, chopped fine

6 water chestnuts, chopped fine

1/2 small onion, chopped fine

1/4 cup fresh bean sprouts, a handful, chopped

2 (6-ounce) cans lump crab meat, drained, flaked

2 tablespoons dark soy, such as Tamari

1/2 teaspoon dried thyme leaves, eyeball it

4 (13 by 17-inch) sheets defrosted phyllo dough

3 tablespoons melted butter