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Phyllo Dough Baked Spring Rolls

 
One serving costs about $0.85

$0.85 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

20 spring,easter,dairy-free,pescetarian,dairy free,pescatarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Vietnamese,Asian
spoonacular Score:45%

Spoonacular Score: 45%

 

The recipe Phyllo Dough Baked Spring Rolls could satisfy your Vietnamese craving in about 45 minutes. For 86 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 20 servings with 90 calories, 4g of protein, and 2g of fat each. If you have phyllo dough, fish sauce, basil, and a few other ingredients on hand, you can make it. It will be a hit at your Spring event. It works well as a hor d'oeuvre. 1 person has tried and liked this recipe. It is a good option if you're following a dairy free and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is good. Try Baked Spring Rolls, Baked Spring Rolls, and Baked Chicken Spring Rolls for similar recipes.

Ingredients

Servings:
0.5 cup
0.5 cup cooked baby shrimp
cooked baby shrimp
2 cups
2 cups bean sprouts
bean sprouts
0.5 cup
0.5 cup shredded cabbage
shredded cabbage
1 cup
1 cup shredded carrots
shredded carrots
1 tsp
1 tsp red chili
red chili
0.5 cup
0.5 cup chives
chives
2 Tbsps
2 Tbsps fish sauce
fish sauce
0.5 cup
0.5 cup fresh basil
fresh basil
0.5 cup
0.5 cup fresh coriander
fresh coriander
1
1  galangal
galangal
3 cloves
3 cloves garlic
garlic
2
2  green onions
green onions
2 Tbsps
2 Tbsps lime juice
lime juice
16 oz
16 oz phyllo dough
phyllo dough
6
6  shiitake mushrooms
shiitake mushrooms
2 Tbsps
2 Tbsps soy sauce
soy sauce
0.25 tsps
0.25 tsps sugar
sugar
0.5 cup
0.5 cup tofu
tofu
0.5 cup cooked baby shrimp
0.5 cup
cooked baby shrimp
2 cups bean sprouts
2 cups
bean sprouts
0.5 cup shredded cabbage
0.5 cup
shredded cabbage
1 cup shredded carrots
1 cup
shredded carrots
1 tsp red chili
1 tsp
red chili
0.5 cup chives
0.5 cup
chives
2 Tbsps fish sauce
2 Tbsps
fish sauce
0.5 cup fresh basil
0.5 cup
fresh basil
0.5 cup fresh coriander
0.5 cup
fresh coriander
1  galangal
1
galangal
3 cloves garlic
3 cloves
garlic
2  green onions
2
green onions
2 Tbsps lime juice
2 Tbsps
lime juice
16 oz phyllo dough
16 oz
phyllo dough
6  shiitake mushrooms
6
shiitake mushrooms
2 Tbsps soy sauce
2 Tbsps
soy sauce
0.25 tsps sugar
0.25 tsps
sugar
0.5 cup tofu
0.5 cup
tofu

Equipment

slotted spoon
slotted spoon
baking sheet
baking sheet
frying pan
frying pan
oven
oven
wok
wok
slotted spoon
slotted spoon
baking sheet
baking sheet
frying pan
frying pan
oven
oven
wok
wok


Instructions

  1. Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat.
  2. Add garlic, galangal (or ginger), shallots, and chilli. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
  3. Add cabbage, mushrooms, and tofu and shrimp. As you stir-fry, add the sauce.
  4. Stir-fry 1-2 minutes, add the rest of the vegetables, except for the bean sprouts, coriander and basil.
  5. Stir-fry until vegetables have softened.
  6. Remove from heat and add bean sprouts, tossing to mix in.
  7. Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.
  8. ASSEMBLING THE ROLLS
  9. Paint half of 1 sheet of phyllo dough with melted butter, margarine, or olive oil.
  10. Using the butter as glue, fold the sheet in half to form a rectangle.
  11. Pile about 1/3 cup of filling at the bottom of a narrow side, leaving a 2-inch border on 3 sides.
  12. To form the log, fold the bottom flap up and over the filling, fold in the sides and roll up to seal.
  13. Paint the roll with melted butter and place, seam side down, onto a baking sheet.
  14. Repeat with the remaining sheets of phyllo dough.
  15. Tips: Spread the filling lengthwise along the phyllo dough nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this drier filling is better. Now sprinkle some of the fresh coriander and basil over the filling.
  16. BAKING THE ROLLS
  17. Preheat the oven to 400.
  18. Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.90
Ingredient
½ cups cooked baby shrimp
2 cups bean sprouts
½ cups shredded cabbage
1 cup shredded carrots
1 teaspoon red chili
½ cups chives
2 tablespoons fish sauce
½ cups fresh basil
½ cups fresh coriander
1 galangal
3 cloves garlic
2 green onions
2 tablespoons lime juice
16 ounces phyllo dough
6 shiitake mushrooms
2 tablespoons soy sauce
½ cups tofu
Price
$2.36
$0.97
$0.05
$0.22
$0.04
$0.59
$0.70
$0.47
$0.26
$2.39
$0.20
$0.16
$0.25
$4.86
$3.42
$0.24
$0.84
$18.04

Nutritional Information

Quickview
92k Calories
4g Protein
1g Total Fat
14g Carbs
9% Health Score
Limit These
Calories
92k
5%

Fat
1g
3%

  Saturated Fat
0.38g
2%

Carbohydrates
14g
5%

  Sugar
1g
1%

Cholesterol
9mg
3%

Sodium
364mg
16%

Get Enough Of These
Protein
4g
8%

Vitamin A
1190IU
24%

Vitamin K
14µg
14%

Vitamin B1
0.14mg
9%

Manganese
0.19mg
9%

Selenium
5µg
8%

Folate
32µg
8%

Vitamin B3
1mg
7%

Vitamin B2
0.11mg
7%

Iron
1mg
6%

Vitamin C
4mg
5%

Phosphorus
47mg
5%

Fiber
1g
4%

Copper
0.08mg
4%

Magnesium
14mg
4%

Potassium
107mg
3%

Vitamin B6
0.06mg
3%

Calcium
23mg
2%

Zinc
0.33mg
2%

Vitamin B5
0.21mg
2%

covered percent of daily need

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