Home -> [Appetizers, Asian, Bakery, Chinese, Ethnic, Oriental, Pastry, Rolls] -> [Filo wrapped miniature egg rolls Recipe]
 
 

Filo wrapped miniature egg rolls
Artist: _
Categories: Appetizers, Asian, Bakery, Chinese, Ethnic, Oriental, Pastry, Rolls
Yield: 32
Rating: 0
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Ingredients:
1 ozShiitake mushrooms, dried
Water
1/3 cupGreen onions, sliced
2 tspGinger root, grated
1/4 cupBell pepper, green or red
-seeded and minced
1 cupCabbage, chopped
1 cupBean sprouts, chopped
2 tspSesame oil, dark
2 tspSoy sauce
8 Filo dough sheets
Hot mustard
Procedures:
1Place mushrooms in bowl with hot water to cover.
2Let stand 10 minutes.
3Meanwhile, bring 2 tbsp of water to boil in a nonstick skillet over medium-high heat.
4Add green onions, ginger root, bell pepper and cabbage.
5Cover skillet and cook mixture 2 minutes.
6Remove from heat, add bean sprouts, sesame oil and soy sauce.
7Drain mushrooms, cut off and discard stems, chop caps into small pieces and add to vegetable mixture.
8Place in colander to drain for 10 minutes.
9Use 1 sheet of filo dough at a time, keeping other sheets covered so they won"t dry out.
10Lightly coat top with vegetable oil cooking spray, then fold in half.
11Coat again with spray.
12Cut into four pieces, about 6 ?x 4 ?inches.
13Place 1 tbsp filling on short side of each rectangle, fold in long sides and roll up.
14Place roll, seam side down, on nonstick baking sheet.
15Repeat until all egg rolls are assembled.
16Lightly coat tops of egg rolls with cooking spray and bake at 450 degrees until golden brown, 7 to 10 minutes.
17Serve at once with hot mustard.
 
 
 
 

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