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.
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Baked 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
- 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
- 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
- Spread 1/4 mixture on each sheet of pastry and roll, folding in sides.
- Trim excess to make a neat egg roll.
- 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
You could use purchased sweet & sour sauce, or nem sauce for dipping
- 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
4 thoughts on “Baked Egg Rolls”
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.