These egg rolls made with filo dough bake in the oven, so there’s no deep-frying. Crisp and delicious, they are a fine supper. They can be assembled a day ahead, wrapped in plastic, and refrigerated until they go into the oven.
Recipe information
Yield
serves 3
Ingredients
Preparation
Step 1
Preheat the oven to 375°. Lightly oil a baking sheet.
Step 2
Warm a wok or large skillet on medium-high heat. Add the oil and when it is hot, add the ginger and garlic and sizzle for just a few seconds. Add the slaw, soy sauce, salt, and pepper and stir-fry for 3 or 4 minutes, until the vegetables are hot, coated with oil, and somewhat wilted but not soft. Remove from the heat.
Step 3
Place the stack of filo sheets on a dry surface with the short sides at the top and bottom. Brush the top sheet lightly with oil. About 3 inches from the bottom edge, spread a generous cup of the wilted slaw in a line parallel to the bottom. Pick up 2 sheets at the bottom edge and lift them up and over the filling and roll up. Filo is fragile but forgiving; don’t fret over small rips at the start. Brush the finished roll with oil. Lift it carefully and place on the prepared baking sheet. Repeat this process to make 2 more rolls. Place the rolls about 2 inches apart on the baking sheet. With a sharp knife, slice the rolls into 4-inch pieces. Bake until golden brown, about 20 minutes.
Step 4
While the egg rolls bake, make the Duck Sauce to serve on the side.
