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.
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