Phyllo Dough Baked Spring Rolls

If you want to add more Vietnamese recipes to your collection, Phyllo Dough Baked Spring Rolls might be a recipe you should try. This recipe serves 20 and costs 91 cents per serving. Watching your figure? This dairy free and pescatarian recipe has 92 calories, 4g of protein, and 2g of fat per serving. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. It will be a hit at your Spring event. It works best as a hor d'oeuvre, and is done in approximately 45 minutes. A mixture of chili, approx. bean sprouts, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is solid. Baked Brie with Phyllo Dough and Jam, Baked Spring Rolls, and Baked Spring Rolls are very similar to this recipe.

  • Serves: 20
  • Time: 45 Mins
  • Category: fingerfood, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
  • Health Rating: 7.0

Ingredients


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Instructions

Step 1: Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat.

Ingredients:

  • cooking oil

Equipment:

  • frying pan
  • wok

Add garlic, galangal (or ginger), shallots, and chilli. Stir-fry until fragrant (about 1 minute). Stir-frying Tip

Step 1: Add a little water to the wok/pan when it gets too dry instead of more oil.

Ingredients:

  • water
  • cooking oil

Equipment:

  • frying pan
  • wok

Step 2: Add cabbage, mushrooms, and tofu and shrimp. As you stir-fry, add the sauce.Stir-fry 1-2 minutes, add the rest of the vegetables, except for the bean sprouts, coriander and basil.Stir-fry until vegetables have softened.

Ingredients:

  • bean sprouts
  • vegetable
  • coriander
  • mushrooms
  • cabbage
  • shrimp
  • basil
  • sauce
  • tofu

Remove from heat and add bean sprouts, tossing to mix in.Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.ASSEMBLING THE ROLLSPaint half of 1 sheet of phyllo dough with melted butter, margarine, or olive oil.Using the butter as glue, fold the sheet in half to form a rectangle.Pile about 1/3 cup of filling at the bottom of a narrow side, leaving a 2-inch border on 3 sides.To form the log, fold the bottom flap up and over the filling, fold in the sides and roll up to seal.Paint the roll with melted butter and place, seam side down, onto a baking sheet.Repeat with the remaining sheets of phyllo dough.Tips

Step 1: Spread the filling lengthwise along the phyllo dough nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this drier filling is better. Now sprinkle some of the fresh coriander and basil over the filling.BAKING THE ROLLSPreheat the oven to 40

Ingredients:

  • fresh cilantro
  • filo pastry
  • spread
  • basil

Equipment:

  • slotted spoon
  • oven
  • frying pan
  • wok

Step 2: Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over.

Equipment:

  • oven


Dietary Information

  • Dairy-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories92.13 kcal4.61%
Fat1.79 g2.75%
Saturated Fat0.38 g2.4%
Carbohydrates15.08 g5.03%
Net Carbohydrates13.95 g5.07%
Sugar1.19 g1.32%
Cholesterol7.45 mg2.48%
Sodium391.42 mg17.02%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein3.87 g7.74%
Vitamin A1240.48 IU24.81%
Vitamin K14.63 µg13.94%
Selenium7.62 µg10.89%
Vitamin B10.14 mg9.56%
Manganese0.19 mg9.4%
Folate33.93 µg8.48%
Vitamin B31.49 mg7.43%
Vitamin B20.11 mg6.66%
Iron1.09 mg6.04%
Phosphorus49.67 mg4.97%
Vitamin C4.09 mg4.96%
Fiber1.13 g4.52%
Vitamin B60.07 mg3.59%
Copper0.07 mg3.56%
Magnesium14.11 mg3.53%
Potassium99.89 mg2.85%
Vitamin B50.23 mg2.32%
Calcium23.11 mg2.31%
Zinc0.31 mg2.07%
Vitamin E0.21 mg1.39%
Vitamin B120.07 µg1.24%