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Baked Eggrolls
Crisp baked phyllo rolls filled with cooked chicken, cabbage, carrots, ginger and garlic.
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General
Crisp baked phyllo rolls filled with cooked chicken, cabbage, carrots, ginger and garlic.
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Measuring cups and spoons · Kitchen knife · Cutting board · Wok or large frying pan · Oven · Oven gloves · Baking tray · Stirring spoon · Colander · Food thermometer
9 clear steps
Preheat oven to 400 °F.
Heat vegetable and sesame oils in a large wok or sauté pan over medium heat.
Add ginger and garlic. Stir fry quickly, about 30–45 seconds.
Add cabbage and carrots. Continue stir frying until the cabbage is soft, about 2–3 minutes.
Add chicken and soy sauce. Toss well and heat through.
Remove mixture from the pan, and place in a large colander to drain.
To assemble eggrolls, cover layers of phyllo with a damp cloth to stay moist. Place one sheet of phyllo dough on a cutting board. Spray it lightly with cooking spray. Top with another layer of phyllo dough, and spray again. Repeat for a total of four layers. Prepare a second stack with the remaining four layers.
Cut each of the two four-layer phyllo stacks into four squares to make eight layered squares. Divide the drained filling evenly among them, fold one corner over the filling, fold in both sides, and roll with the seam underneath.
Place the rolls on a nonstick baking sheet and bake for about 15–20 minutes, until brown and crisp and the chicken filling reaches 165 °F (74 °C) on a food thermometer. Serve immediately.
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