Description
Make it Fabulous with Phyllo Recipe Contest Entry
Ingredients
- EGG ROLLS:
- 4 ounces ground pork
- 1 teaspoon garlic, minced
- 1 teaspoon gingerroot, minced
- 6 tablespoons coconut milk
- 3/4 teaspoon red curry paste
- 1/2 teaspoon cornstarch
- 4 ounces peeled & deveined uncooked shrimp, chopped
- 1/2 cup bamboo shoots, chopped
- 1/4 cup green onions (including dark green tops), sliced
- 1/4 cup fresh basil leaves, chopped
- 1-1/2 teaspoons fish sauce
- 2 teaspoons lime juice
- 2 egg whites
- 2 teaspoons olive oil
- 25 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- SWEET CHILI SAUCE:
- 3 tablespoons Thai sweet chili sauce
- 2 teaspoons rice vinegar
- SOY-CHILI GARLIC SAUCE:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon hot chili garlic sauce
- 1/2 teaspoon dark sesame oil
- 1 tablespoon green onion tops, finely chopped
Directions
In a large nonstick skillet, cook pork, garlic and ginger until pork is barely cooked through, 4 to 5 minutes. In a small bowl, whisk together the coconut milk, curry paste and cornstarch and add to the pork mixture. Simmer just until thickened, 1 to 2 minutes. Stir in the shrimp and the next 5 ingredients.
In another small bowl, beat together the egg whites and olive oil. On a dry surface, layer four phyllo sheets, brushing each one lightly with egg white and oil mixture. Cut the width of the phyllo in half. Place about 1/2 cup filling at the end of each strip. Fold the bottom over to enclose filling, fold in sides, then roll up. Place on a sprayed baking sheet. Brush with egg wash. Repeat with remaining phyllo and filling to make 5 egg rolls.
Bake in preheated 350°F until golden brown, 12 to 15 minutes. To make sauces, combine ingredients for each sauce and place in small bowls. Serve with egg rolls.
