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

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

To help you with this recipe

RICARDO Instant Yeast 6 packets of 8 g