The theme for Monday posts in March is Fun with Pastry.
No, I’m not making pastry nor am I giving recipes for pastry.
I buy it.
The recipes will be using purchased puff pastry or phyllo (filo) dough.
Both puff pastry and phyllo can be frozen and re-frozen (once).
I made these Egg Rolls with brick (brik, warqa) pastry which is common in most North African cuisines and popular in France. It’s very similar to phyllo, but is a bit easier to work with as it doesn’t dry out as fast.
You can use either and I have given instructions for both.
I have a lot of pastry choices here in France – but wonton wrappers are not among them.
I bake rather than deep fry.
Click here to Pin Baked Egg Rolls
PrintBaked Egg Rolls
Brick pastry or phyllo (filo) work well with these easy, baked Egg Rolls
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: First Courses
Ingredients
- 4 sheets of Brick (or 2 sheets of phyllo)
- 1 medium carrot, trimmed, sliced into very thin matchsticks
- 1 medium rib celery, trimmed, sliced into very thin matchsticks
- 3 green onions, trimmed, sliced thinly
- 2oz (60gr) mushrooms, trimmed, sliced thinly
- 2 tsp soy sauce
- 1/4 tsp powdered ginger
- 1 tsp sesame oil
- 1 tsp olive oil
- olive oil for brushing
- Dipping Sauce:
- 2 tbs soy sauce
- 1 tbs Balsamic vinegar
- 1 tsp sesame oil
Instructions
- Heat oils and ginger in a skillet until hot.
- Add vegetables and sauté until tender.
- Add soy sauce and stir well.
- Divide mixture in fourths
- Brick:
- Spread 1/4 mixture on each sheet of pastry and roll, folding in sides.
- Trim excess to make a neat egg roll.
- Phyllo:
- Thaw the phyllo if needed. Keep covered.
- Remove 1 sheet of pastry and re-wrap the rest.
- Lay the sheet out flat and lightly brush all over with olive oil.
- Cut pastry in half the long way.
- At the narrow end of each strip divide and arrange 1/4th of the vegetables.
- Fold the sides in and roll up like a cigar.
- Repeat with 2nd sheet.
- For both:
- Place on a lightly oiled baking sheet, brush the tops & sides with oil and bake, 400F (200C) for 12 – 15 minutes, until golden.
- Whisk ingredients for dipping sauce and serve with Egg Rolls
Notes
You could use purchased sweet & sour sauce, or nem sauce for dipping
Nutrition
- Serving Size: 1/2 recipe
- Calories: 229
- Sugar: 5.2 g
- Sodium: 721.2 mg
- Fat: 15.3 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 19.7 g
- Fiber: 2.3 g
- Protein: 4.5 g
- Cholesterol: 0 mg
Keywords: egg rolls, phyllo, nem
If you prefer all mushrooms…. Mushroom Spring Rolls
That’s it!
So many things enclosed in filo pastry here in Morocco but mostly are deep fried (both sweet and savoury) so I steer clear . Like you I prefer baked !
I don’t have and don’t plan on having a deep fryer. I’m happy baking it all!
This looks delicious and I never thought of stuffing and baking ‘egg’ rolls like this. I do have access to wonton wrappers, but I think I might like this better, being baked. I don’t deep fry anything. I don’t really fry anything in the true sense of the word. Getting rid of the used oil has always been problematic for me. And I don’t have an air fryer because I just don’t have any room for one more thing in my too small kitchen.
I can get rice paper but not wonton wrappers. I’m happy with phyllo and baked. I did a small bit of deep-frying in the US, in a wok, but hated having to get rid of the oil. I used to take it ‘out back in the woods’ and toss it but that’s not really the best option. lol
And I’m not getting an air-fryer…. at least, not now.