Baked Phyllo Spring Rolls with Pork and Vegetable Filling
Baked Phyllo Spring Rolls with Pork and Vegetable Filling are filled with carrots, cabbage, onions, garlic, ginger, ground pork, and oyster sauce. Since they’re baked and not fried, they’re not greasy like traditional spring rolls. Therefore, they can easily be reheated by baking them at 350 degrees for 15 minutes. So, they’re great to make ahead for parties.
The Equipment You’ll Need
- A Large Skillet- You’ll need this for cooking your pork and vegetables.
- A Baking Sheet- You’ll need this for baking your spring rolls.
- A Pastry Brush- You’ll need this for brushing your rolls with oil.
The Ingredients You’ll Need for Baked Phyllo Spring Rolls with Pork and Vegetable Filling
- Phyllo Dough- You can find this in the freezer section of your market. Before you cook with it, make sure you defrost it by letting it sit on the counter for three hours. For this recipe it’s best to use the phyllo dough that comes in two smaller rolls, instead of one giant long rolls.
- Oyster Sauce- You can find this in the Asian aisle of your market. It is used in many Chinese recipes.
- Soy Sauce- I like the Kikoman brand.
- Rice Sticks- You can find these in the Asian aisle of your market. They’re also called vermicelli. I bought the KAME brand.
- Duck Sauce- This is an apricot flavored sauce that can be found in the Asian aisle.
How I Made my Spring Rolls
- First, I took the time to make sure my phyllo was fully defrosted.
- Next, I cooked my rice noodles, making sure they were well drained.
- Then, I cooked the pork and vegetables, taking care not to burn the garlic and ginger.
- Next, it was time to fill the rolls. I basically rolled them up like a burrito, folding in the sides first, and then rolling it up from the bottom.
- Finally, I brushed the rolls all over with the oil and then baked them off.
I served these Baked Phyllo Spring Rolls with Pork and Vegetable Filling as an appetizer to a meal of Crispy Caramel Chicken. They were a big hit, and I look forward to trying out some more filling variations. If you love spring rolls, be sure to try this recipe out!
Baked Phyllo Spring Rolls with Pork and Vegetable Filling
Baked phyllo dough rolls filled with pork, cabbage, carrots, and onions.
Ingredients
- 1 roll phyllo dough, fully defrosted
- 2 ounces rice sticks
- 1 tbsp. extra virgin olive oil
- ½ pound ground pork
- 1 tbsp. grated ginger
- 1 tbsp. minced garlic
- 1 cup sliced cabbage
- ½ cup minced onion
- ½ cup shredded carrots
- 1 tbsp. oyster sauce
- 1 tsp. soy sauce
- ¼ tsp. black pepper
- 1 tsp. sesame oil
- 2 tbsp. vegetable oil
- 1 cup prepared duck sauce
Instructions
- Make sure your phyllo dough is fully defrosted. You may need to let it sit at room temperature for two to three hours.
- Cook the rice sticks in boiling water for three minutes. Drain them and cool them off in a bowl of ice water. Drain well and then cut in three inch pieces. Set aside.
- In a large skillet, heat the olive oil and cook the pork, ginger, garlic, cabbage, onion, and carrots. When the pork is no longer pink, add the pepper, oyster, soy, and sesame sauces. Remove from the heat. Stir in the rice noodles.
- Preheat the oven to 350 degrees and line a sheet pan with parchment paper.
- Cut the phyllo into 5 inch squares, taking care to keep the phyllo you're not working with covered with a damp paper towel. Layer two phyllo squares together, and rotate the square, so it's a diamond shape. Put two tablespoons of the filling about two inches from the bottom diamond point. Fold in the left and right side flaps. Then start rolling from the bottom to the top, tucking the top point under the roll. Brush it all over with the oil, and then place it on the baking sheet. Repeat until all the filling is used up.
- Bake the rolls for twenty minutes, and then serve with duck sauce.
Tried this recipe?Let us know how it was!
