Supper-Size Egg Rolls
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
- 2 tablespoons canola oil
- 1/2 pound ground pork
- 2 small ribs celery from the heart, finely chopped
- A handful of shitake mushroom caps, chopped
- 1/2 head napa cabbage, shredded
- A handful of bean sprouts
- 1/4 cup water chestnuts, drained and chopped
- 2 garlic cloves, finely chopped
- 1 inch fresh ginger root, peeled and grated
- 2 tablespoons tamari (aged soy sauce)
- 1 egg, beaten
- 16 13x17-inch sheets phyllo pastry dough, defrosted
- 3 to 4 tablespoons melted butter, for brushing dough
- Duck sauce and or Asian sweet-hot mustard to pass at table (a great use for leftover packets from take-out!)
Preheat oven to 400F with rack in the center.
Heat canola oil in a large, nonstick skillet over high heat. Add pork and brown for 2-3 minutes, breaking it up into small pieces with a wooden spoon. Add the celery and mushrooms, stir-fry for 1 minute, then add the cabbage, bean sprouts, water chestnuts, garlic and ginger, and cook 2-3 minutes more.
Stir in the tamari, then transfer the egg roll filling to a bowl and let cool. Once cool enough to handle, mix in the egg to help the filling keep its shape in the baked rolls.
Roll out one sheet of phyllo dough on a large work surface. Paint the entire sheet with a little melted butter, paying extra attention to the outside edges. Place another whole sheet of phyllo on top of the buttered sheet, paint them with a little more butter and fold them both in half widthwise.
Pile 1/8 of your mixture on the dough, two inches from the bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Paint the seam and the ends of the roll with butter and set it seam side down on a baking sheet. Repeat the process to make 8 rolls. (Phyllo dough dries out very quickly so as you are assembling the egg rolls, keep the remaining sheets covered with a damp kitchen towel.)
Transfer baking sheet to the oven and bake for 15 minutes, until lightly golden all over. Serve with dipping sauces and a simple salad with mandarin oranges alongside.