Vietnamese · fingerfood

Phyllo Dough Baked Spring Rolls

Name: Phyllo Dough Baked Spring Rolls
Cook time: 45 min
Total time: 45 min
Yield: 20 servings
Cuisine: Vietnamese
Ingredients: 1/2 cup If non-vegetarian: add cooked baby shrimp; 2 cups approx. bean sprouts; 1/2 cup shredded or finely chopped cabbage; 1 cup shredded carrots; 1 teaspoon 1 red chili, minced, OR ½ to cayenne pepper (omit if you prefer very mild; 1/2 cup chives; 2 tablespoons fish sauce OR vegetarian stir-fry sauce; 1/2 cup fresh basil, roughly chopped; 1/2 cup fresh coriander, roughly chopped; 1 thumb-size piece galangal OR ginger, grated; 3 cloves garlic, minced; 2 green onions, sliced into matchstick pieces; 2 tablespoons lime juice; 1 16 oz package phyllo dough; 6 shiitake mushrooms, cut into matchstick pieces; 2 tablespoons regular soy sauce; 1/4 teaspoon sugar; 1/2 cup medium to firm tofu, sliced into matchstick pieces

“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.”

total: 45 min
effort: Easy
serves: 20
ratings: New

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Ingredients

Serves 20

If non-vegetarian: add baby shrimp½ cup
Approx. bean sprouts2 cups
Cabbage½ cup
Carrots1 cup
Chiliminced, OR ½ to cayenne pepper (omit if you prefer very mild1 tsp
Chives½ cup
Fish sauce2 tbsp
Basilroughly chopped½ cup
Corianderroughly chopped½ cup
Thumb-size piece galangalgrated1
Garlicminced3 cloves
Green onionssliced into matchstick pieces2
Lime juice2 tbsp
Phyllo dough16 oz
Shiitake mushroomscut into matchstick pieces6
Regular soy sauce2 tbsp
Sugar¼ tsp
To tofumedium, sliced into matchstick pieces½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat.
2
Add a little water to the wok/pan when it gets too dry instead of more oil.
3
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.

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