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Rangoon Spring Rolls In Phyllo

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Ingredients
  Bean threads/Cellophane noodles 2 Ounce (1/2 Of A 3 3/4 Ounce Package, Cellophane Noodles)
  Dried shiitake mushrooms 1 Ounce (1 Cup)
  Peanut butter 1⁄3 Cup (5.33 tbs) (Chunky / Smooth)
  Soy sauce 8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)
  Raspberry vinegar 2 Tablespoon
  Chile sauce 2 Teaspoon (Chinese)
  Green cabbage head 1⁄2 Small
  Carrot 1 Large, peeled
  Peeled ginger 1 (About 1 X 1 Inch Piece)
  Garlic 4 Clove (20 gm), peeled
  Green onions 4 , cut into chunks
  Sesame oil 2 Tablespoon
  Phyllo dough 1 Pound (At Room Temperature)
  Egg whites 3
  Olive oil 1⁄3 Cup (5.33 tbs)
  Asian dipping sauce 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
Directions

To Make Filling: Place 3 cups water in a large microwavesafe bowl, cover, and microwave on high (100%) for 5 to 6 minutes, or until boiling.
Add bean threads and mushrooms (they will separate when heated), cover with plastic wrap or lid, and microwave on high (100%) for 4 to 5 minutes, or until soft.
Let steep 10 minutes.
Drain, cut off stems from mushrooms, and squeeze dry.
With scissors, cut noodles into about thirds.
Meanwhile, in a medium bowl, stir together peanut butter, soy sauce, vinegar, 1/4 cup water, and chile sauce to taste.
Set aside.
With a knife or slicing blade (4 mm) of food processor, slice cabbage into 1/4 X 1-inch long shreds.
Remove to a bowl.
In food processor with the shredding disc or with a hand grater, shred carrot.
Add to cabbage.
With the metal blade, pulse ginger and garlic until minced.
Add green onions and mushrooms and pulse into small pieces.
In a medium skillet over medium high heat, heat sesame oil until hot.
Saute mushroom mixture, carrots, and cabbage, stirring, for 3 to 5 minutes, or until softened slightly but still crisp.
Stir in peanut butter mixture and bean threads.
To Assemble: Grease or spray baking sheets.
In a small bowl, whisk together egg whites and olive oil until frothy.
Remove 2 sheets phyllo from package.
Cover remaining sheets so they don't dry out.
Brush 1 sheet lightly with egg white mixture.
Top with second sheet and brush again.
Cut into 6 rectangles by first cutting in half crosswise, and then cutting each half into 3 strips.
Place 1 tablespoon filling on one end of each rectangle, leaving 1/2-inch border on sides.
Roll up egg-roll style by rolling once lengthwise, tucking in sides and continuing to roll.
Brush top and sides with egg white mixture and place on baking sheet, seam side down, at least 1 inch apart.
Repeat with remaining phyllo and filling.
To Bake: Preheat oven to 400°F.
Bake for 14 to 18 minutes, or until edges and bottoms are golden brown and tops are tan and crispy.
If baking 2 sheets in 1 oven, rotate halfway through the baking time.
(Baked rolls may be refrigerated overnight or frozen up to 1 month.
Reheat frozen or defrost uncovered in single layers at room temperature for 1 hour.
Reheat at 400°F.
for 8 minutes if defrosted, 12 minutes if frozen, or until heated through.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday

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