Name: Baked Egg Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 3/4 cup (180 ml) water; 3 tablespoons (45 ml) rice vinegar; 2 tablespoons (30 ml) fish sauce (nuoc-mam); 3 tablespoons (45 ml) honey; 2 cloves garlic, finely chopped; 1/2 teaspoon (2.5 ml) hot pepper sauce, to taste; 1/3 cup (75 ml) fresh cranberries; 1 cup (250 ml) carrots, cut into thin strips; 2 tablespoons (30 ml) toasted sesame oil; 1/4 lb (115 g) white button mushrooms, chopped; 3 green onions, finely chopped; 4 cups (1 litre) Napa cabbage, finely chopped; 1 cup (250 ml) cooked rice vermicelli; 1 tablespoon (15 ml) soy sauce; 1 tablespoon (15 ml) fish sauce (nuoc-mam); Salt and pepper; 6 sheets phyllo dough; Olive oil, for brushing

Ingredients

Sauce

3/4 cup (180 ml) water
3 tablespoons (45 ml) rice vinegar
2 tablespoons (30 ml) fish sauce (nuoc-mam)
3 tablespoons (45 ml) honey
2 cloves garlic, finely chopped
1/2 teaspoon (2.5 ml) hot pepper sauce, to taste
1/3 cup (75 ml) fresh cranberries

Filling

1 cup (250 ml) carrots, cut into thin strips
2 tablespoons (30 ml) toasted sesame oil
1/4 lb (115 g) white button mushrooms, chopped
3 green onions, finely chopped
4 cups (1 litre) Napa cabbage, finely chopped
1 cup (250 ml) cooked rice vermicelli
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) fish sauce (nuoc-mam)
Salt and pepper

Dough

6 sheets phyllo dough
Olive oil, for brushing

Preparation

Sauce

In a saucepan, bring all the ingredients to a boil. Simmer for 2 to 3 minutes until the cranberries burst slightly. Refrigerate.

Filling

In non-stick skillet, soften the carrots in the oil. Add the mushrooms and onions and sauté until their water has evaporated. Add the cabbage and cook for 2 to 3 minutes. Remove from the heat and add the vermicelli, soy sauce and fish sauce. Stir to combine and adjust the seasoning. Set aside in a bowl and refrigerate until completely chilled.
With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.

Dough

Place a sheet of phyllo dough on a work surface. Brush with oil and cover with another sheet. Brush again with oil. Spread a third of the filling along the longer side of the dough. Roll into a cylinder. Cut each roll into 6 sections. Place on the baking sheet and brush with oil. Repeat with the remaining ingredients. Bake for about 25 minutes or until golden brown. Serve as an appetizer with the sauce.

Note from Ricardo

For 250 ml (1 cup) cooked rice vermicelli, soak about 50 g (2 oz) vermicelli in a pot of boiling water. Remove from the heat and let stand for 3 minutes. Rinse under cold running water and drain.

Good to Know
To minimize the amount of oil brushed on the phyllo dough, use a spray bottle.

Health tip
Each roll contains 30% less fat and almost 25% less calories than a store-bought vegetarian egg roll.

Freezes well.

Baked Egg Rolls

Categories

Ingredients

Sauce

Filling

Dough

Preparation

Sauce

Filling

Dough

Note from Ricardo

Personal Note