Baked Egg Rolls

Baked Egg Rolls

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  • Preparation 30 min
  • Cooking 25 min
  • Chilling 1 h
  • Servings 6
  • Sans noix
  • Sans oeufs
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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

  • Filling

  • Dough

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.

Personal Note

To help you with this recipe

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