Shortcut Spring Rolls
Ready In: 1 hr 15 mins
Serves: 5-6
Yields: 20-30 rolls
Ingredients
- 454 g coleslaw mix (small bag, has two types of chopped cabbage and grated carrots)
- 1⁄2 cup diced onion
- 175 g firm tofu (1/2 pkg, crumbled)
- 8 -10 white mushrooms (chop coarsely in food processor)
- 1 1⁄2 cups bean sprouts (the thick oriental kind, not alfalfa)
- tamari or soy sauce
- 10 -15 sheets phyllo pastry
- 3 tablespoons butter or 3 tablespoons oil
Directions
- stir fry first 6 ingredients until wilted and well combined. taste and adjust seasoning, let cool till you can handle easily.
- lay out a sheet of phyllo, brush lightly with melted butter, top with another sheet. cut into 4 so you have 4 double-layered smaller rectangles.
- working with one square diagonally from you, put 2 Tbs of filling in a horizontal line about 1/3 of the way up from the corner facing you, fold sides in and bottom up, then roll to create a little wrapped log about 1 inch wide and 2-3 inches long, try not to over stuff or they'll be harder to roll neatly. seal with a little more melted butter.
- once you're made all your rolls you can freeze or bake immediately at 375f for about 15 min or until they are brown and crispy.
- serve with sweet and sour dip or honey mustard or whatever else you want.
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