Baked Egg Rolls

Egg Rolls

Brick pastry or phyllo (filo) work well with these easy, baked Egg Rolls


  • 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
  • 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


You could use purchased sweet & sour sauce, or nem sauce for dipping


Keywords: egg rolls, phyllo, nem

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