Phyllo Dough Spring Rolls

Phyllo dough spring rolls are a crispy and light alternative to the classic spring roll wrappers. Phyllo dough, in fact, is a thin and crispy dough that is often used in Mediterranean and Middle Eastern cuisine.

Ingredients

• Phyllo dough
• 200g of savoy cabbage, sliced into strips
• 1 medium carrot, peeled and grated
• 100g of bean sprouts
• 100g of mushrooms, preferably shiitake, thinly sliced
• 1 small leek, white part only, thinly sliced
• 2 tablespoons of soy sauce
• 1 teaspoon of sesame oil
• 1 tablespoon of fresh grated ginger
• Salt and pepper to taste
• Oil for frying
• 1 egg (to seal the rolls)

Optional:

• Shrimp or cubed tofu for a protein variant

Preparation

1. In a large pan or wok, heat a bit of oil and sauté the cabbage, carrot, bean sprouts, mushrooms, and leek, seasoning with salt and pepper to taste.
2. Add the soy sauce, sesame oil, and grated ginger. Cook for a few minutes until the vegetables are soft but still crisp.
3. Let the filling cool to room temperature.
4. Carefully unroll the phyllo dough and cover with a damp cloth to prevent it from drying out. Take a sheet of phyllo dough, cut it in half, and place some of the filling in one corner of the resulting rectangle.
5. Fold it into a triangle, then continue to fold over itself, maintaining the triangular shape until the filling is completely sealed inside. Seal the end with a bit of beaten egg.
6. Fry the rolls in abundant hot oil until they are golden and crispy.
7. Drain on paper towels.

Serve the spring rolls hot, accompanied by sweet and sour sauce or soy sauce.

Curiosity

Phyllo dough is very versatile and lends itself to many preparations, sweet and savory. In Mediterranean cooking, it is used for dishes such as baklava or spanakopita, while in the spring roll version it offers an ethnic alternative with an extra touch of crispiness compared to the traditional dough.