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Thai Phyllo Egg Rolls With Two Sauces

Total Time: 0 MIN Makes: 5 egg rolls
Prep Time: 0 MIN Cook Time: 0 MIN

Make it Fabulous with Phyllo Recipe Contest Entry

  • 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
  • 3 tablespoons Thai sweet chili sauce
  • 2 teaspoons rice vinegar
  • 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


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.