Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Hi there, this is my first ever recipe I have ever put together on paper and my first RSC entry.

Ingredients Nutrition


  1. Heat frying pan add beef and pork and start to brown, when half way done add onions, garlic, sesame oil and chili oil. When meat has browned well and cooked through add carrots and cabbage. Fry for about 5 more minutes, then add cilantro and rice noodles and season with salt and pepper to taste. Fry for only about 5 more minutes then drain off any liquid making sure your mixture is dry and not moist.
  2. Let mixture cool all the way. Have phyllo ready to go under a towel so it does not dry up. Take one sheet of phyllo oil both sides, I use a brush to brush one side then flip over brush the other side, then fold the sheet in half, spoon mixture at along side one end of phyllo closest to you, then start to roll away from you very tightly. Ends will remain open, once rolled cut into 3 pieces on an angle to give a nice edge. Repeat until mixture is finished. You don't want to use too much mixture but be a little generous. Place on lightly greased baking sheet and bake in 400 degree oven for about 20 to 30 minutes or until golden brown.
  3. Makes about 25 appetizers.
  4. Dipping Sauce:.
  5. Combine all ingredients but the corn starch and heat. Meanwhile, mix corn starch with enough of the pineapple juice mixture to make a smooth paste. Return cornstarch mixture to pot and simmer until mixture is thick. Makes about 1 1/2 cups.


Most Helpful

This was a great surprise! I expected pretty good since I love spring rolls, but this one was not only tasty, but quick as well. I WILL make this again. Good job!

Moonshadow22 March 18, 2007

I think this would have been much better without the noodles wrapped into the mix! The sauce needed more heat.

Mme M March 16, 2007

I invited guests over to try the contest recipes we prepared. This was got 100% RAVES. Recipe made EXACTLY as instructed. The prep time was very accurate. The contestant did fail to say in her instructions when to add the ¼ C soy sauce. We added it at the very end. We had serious doubts about the whole recipe, frankly, from the lack of ginger in the filling to the Phyllo for wrapping, to the pineapple dipping sauce. Just goes to show, never prejudge a recipe. All of the parts, once put together and served, resulted in a final product that couldn’t have been better. The outer wrapping was just as crisp as promised. The filling had just a slight, but wonderful kick from the chili oil, and the dipping sauce was way scrumptious with its sweet/sour and slightly spicy zing. The contestant said that this is her first ever original recipe. She hit it out of the ball park. We will certainly make this again and again.

personalchef March 16, 2007

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