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Phyllo Egg Rolls




Source of Recipe


astray.com
1 Stalk celery, cut into fine julienne
2 Stalks bok choy cabbage, cut into fine julienne
¼ Red onion, medium,cut into fine julienne
4 Snow peas, cut into fine julienne
2 Scallions, cut into fine julienne
¾ c Green cabbage, shredded
2 tb Red bell pepper, chopped
1 tb Reduced-sodium soy sauce
2 ts Sherry
1 ts Rice wine vinegar
1 ts Plum wine
¼ ts Cayenne pepper
¼ ts Ground coriander
2 tb Vegetable oil
1 ts Gingerroot, grated fresh
½ ts Garlic, minced
2 tb Cilantro, chopped fresh or parsley
¼ c Bean sprouts
1 ts Dark sesame oil
6 Sheets phyllo dough
Vegetable oil spray

1. Combine oil the vegetables except the bean sprouts. In a small bowl, combine the liquid seasonings, cayenne pepper, and coriander. 2. Heat the oil in a wok or large skillet over high heat. Add the ginger and garlic and stir fry, stirring constantly, for 30 seconds or until fragrant. Add the vegetables and stir-fry for 2 minutes or until slightly cooked but still crisp. Add the liquids and stir fry for 1 minute. 3. Remove from the heat and stir in the cilantro, bean sprouts, and sesame oil. Set aside. 4. Preheat the oven to 375 degrees. Carefully separate a sheet of phyllo and place about 3/4 cup of the vegetable filling in the center of one of the shorter ends of the rectangle. Fold the sides around the filling to enclose it and then roll the phyllo into an egg roll. Place on a baking sheet seam side down. 5. Spray the rolls lightly with vegetable oil spray and Hake for 10 to 12 minutes in the center of the oven or until the rolls are golden brown. Note: The filling can be prepared up to two days in advance and kept tightly covered with plastic wrap in the refrigerator. Or the rolls can be baked and reheated in a 350-degree oven for five to seven minutes. If baking in advance, it is advisable to slightly undercook them. Do not reheat in a microwove oven. Total time: 35 minutes Per Serving: 92 calories, 0 cholesterol, 1 g fat, 110 mg sodium