Filo Wrapped Miniature Egg Rolls

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Servings: 12 servings Difficulty: Advanced
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Crispy, golden-baked appetizers filled with savory mushrooms and fresh vegetables.
Filo Wrapped Miniature Egg Rolls recipe image
Filo Wrapped Miniature Egg Rolls recipe image
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Filo Wrapped Miniature Egg Rolls

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 55
Dietary:
V Vegan

Description

These Filo Wrapped Miniature Egg Rolls are a delightful twist on traditional appetizers, offering a light yet satisfying bite. The filling combines earthy rehydrated shiitake mushrooms with crisp cabbage, sweet bell peppers, and aromatic ginger and green onions. Wrapped in delicate filo dough and baked until golden and shatteringly crisp, these rolls provide a perfect texture contrast without the heaviness of deep frying. They are an ideal choice for holiday parties, casual potlucks, or as an elegant starter for a dinner party.

Directions

  1. Place dried shiitake mushrooms in a bowl and cover with hot water. Let stand for 10 minutes to rehydrate.
  2. Meanwhile, bring 2 tablespoons of water to a boil in a nonstick skillet over medium-high heat.
  3. Add green onions, grated ginger, minced bell pepper, and chopped cabbage to the skillet.
  4. Cover the skillet and cook the vegetable mixture for 2 minutes.
  5. Remove the skillet from heat. Add chopped bean sprouts, sesame oil, and soy sauce to the vegetables.
  6. Drain the rehydrated mushrooms, cut off and discard the tough stems, and chop the caps into small pieces.
  7. Add the chopped mushroom caps to the vegetable mixture.
  8. Transfer the entire filling mixture to a colander and let drain for 10 minutes to remove excess liquid.
  9. Preheat oven to 450 degrees F (230 degrees C).
  10. Unroll the filo dough sheets. Keep the sheets not in use covered with a damp towel to prevent drying out.
  11. Take one sheet of filo dough and lightly coat the top with vegetable oil cooking spray.
  12. Fold the sheet in half lengthwise, then coat with cooking spray again.
  13. Cut the folded sheet into four rectangles, each approximately 6 1/2 x 4 1/2 inches.
  14. Place about 1 tablespoon of the filling on the short side of each rectangle.
  15. Fold in the long sides over the filling, then roll up tightly from the short end to form a miniature egg roll.
  16. Place the rolls seam-side down on a nonstick baking sheet.
  17. Repeat the process with the remaining filo sheets and filling until all rolls are assembled.
  18. Lightly coat the tops of the egg rolls with cooking spray.
  19. Bake at 450 degrees F (232°C) for 7 to 10 minutes, or until golden brown and crisp.
  20. Serve immediately with hot mustard.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 55kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.1g1%
Sodium 120mg5%
Total Carbohydrate 8g3%
Dietary Fiber 1g4%
Sugars 1g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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