Remember Spring Rolls? Yessss!
Baked or fried? Oven!
Very easy, quick and interpretable according to your tastes and availability in the pantry.
I prepared them very simply with cabbage, carrots and leek but if you have a nice pepper or even minced meat they will be even richer in flavour.
Ingredients:
Phyllo Pasta
cabbage
carrot
leek
fresh ginger root
soy sauce
olive oil
Direction:
Wash the cabbage leaves, pat dry with absorbent kitchen paper and cut into strips. Peel the carrot and also cut it into fine sticks or use the grater with large holes. Wash the leek and cut it into slices, also use the very tasty green part.
Put some oil in a non-stick pan and sauté the leek and chopped ginger for 1 minute, add the vegetables, mix well for a couple of minutes, add some soy sauce (adjust to taste), cover with a lid and stew for 10 minutes over low heat, adding water if necessary. When you turn it off, there should not be any cooking liquid left in the pan.
Turn the oven on at 180°C.
Overlay two sheets of Pasta Phyllo. At this point you can proceed in two ways depending on whether you want larger or smaller rolls.
1) Cut the sheet into 4 parts to obtain rectangles, brush with extra virgin olive oil and arrange the vegetables lengthwise. Fold the vertical edges inwards and then start rolling the phyllo dough to the end. Brush the surface again with a little oil.
2) Cut squares out of the Phyllo sheets, brush with oil, place the vegetables in a corner, roll up a couple of times, fold the sides towards the center and then finish rolling. This way they will be smaller but obviously it depends on how big you make the squares. Brush the outer surface with oil.
Bake for 6-8 minutes, until you see that the rolls have taken on a nice golden colour.
Accompany with soy sauce.
The Crispy Rolls with Phyllo Pasta and vegetables are ready, you will see that everyone will go crazy for them! Also ideal for those who want to stay fit with light but tasty dishes
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