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
Ingredients
Scale
- 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
Find it online: https://thymeforcookingblog.com/2023/03/baked-egg-rolls/
