Egg Roll Squares for Renee
These take a bit more time and effort than many of the other things in this blog, but mastering the art of phyllo (or Fillo) dough is a great way to spend time. It’s usually found in the frozen desserts area of the store, near the puff pastry.
A food processor is nice for this recipe. It’s also possible to use the phyllo and filling to make regular egg rolls.
½ a one-pound package of phyllo dough, thawed overnight in the fridge
1 Tablespoon oil
1 cup chopped celery
1 ½ cups shredded Chinese cabbage, or packaged broccoli slaw
1 cup mushrooms, chopped
1 cup shredded carrots
½ cup chopped water chestnuts
¼ cup chopped onion
1 minced clove garlic, or ½ teaspoon garlic powder
¼ cup soy sauce
¼ teaspoon ground ginger, or ½ teaspoon grated fresh ginger
6 tablespoons butter or margarine, melted
1 ) Preheat oven to 350 degrees. Heat oil at medium temperature. Add vegetables and stirfry briefly.
2 ) Add seasonings and stir. Let this mixture simmer for a few minutes until vegetables are crisp-tender. Cool a bit while you set up for the phyllo.
3 ) Divide phyllo sheets in half. Brush a 9 x 11 inch pan with butter, then lay a phyllo sheet in
the pan. Brush it with a bit of butter (a small amount all over, not puddles!), the add another sheet. Do this until you have used half of the sheets. Be sure to work quickly, and keep your phyllo sheets covered while you work so they don’t dry out.
4 ) Dump vegetable mixture onto the phyllo assembly. Begin layering the remaining sheets of phyllo and the last of the butter on to the top of the veggies. You may need a bit more butter.
5 ) Bake at 350 for 30 to 40 minutes, until the top is nicely browned. Serve with brown rice and fried tofu with hoisin sauce.