Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 stalk celery -- cut into fine

  3. 2 stalks bok choy cabbage -- cut into fine

  4. 1/4 medium red onion -- dice

  5. fine julienne

  6. 4 snow peas -- cut into fine

  7. 2 scallions -- cut into fine

  8. julienne

  9. 3/4 cup green cabbage -- shredded

  10. 2 tablespoons red bell pepper -- chopped

  11. 1 tablespoon reduced-sodium soy sauce

  12. 2 teaspoons sherry

  13. 1 teaspoon rice wine vinegar

  14. 1 teaspoon plum wine

  15. 1/4 teaspoon cayenne pepper

  16. 1/4 teaspoon ground coriander

  17. 2 tablespoons vegetable oil

  18. 1 teaspoon gingerroot -- grated fresh

  19. 1/2 teaspoon garlic -- minced

  20. 2 tablespoons cilantro -- chopped fresh or -- parsley

  21. 1/4 cup bean sprouts

  22. 1 teaspoon dark sesame oil

  23. 6 sheets phyllo dough

  24. -- vegetable oil spray

Instructions Jump to Ingredients ↑

  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 375F. 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.

  6. 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 microwave oven.

  7. Total time: 35 minutes


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