Baked Egg Rolls
Baked Egg Rolls
Open in full-screen mode

Baked Egg Rolls

30 MIN
25 MIN
1 H







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


  1. 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.
  2. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.


  1. 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.


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.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum