These Purple Phyllo Baked Egg Rolls with pork, red cabbage, ginger and garlic are wrapped into a crunchy Filo pastry and baked or air-fried instead of deep-fried for ahealthier version. These egg rolls are a kid’s childhood must, accompanied by the usual plum sauce.
The other day, Iwas doing my monthly round in my favourite Asian markets and saw this “plum sauce” bottle. Suddenly, tons of memories came rushing back at me. Memories of my family visiting aChinese restaurant as a child, back in Canada, and eating my favourite dish: egg rolls with this plum sauce! I remember dipping my egg rolls into this sweet plum sauce like yesterday until I couldn’t breathe anymore. What a tastymemory! This Baked Egg Rolls recipe is my take on this old friend of mine!
A Chinese American Dish
These are not, per se, Chinese… even if many spring rolls resemble it. The American made an Asian classic into a ‘bigger’ version, resulting in the egg roll! You recognize them usually by their form, significance, and shape. It’s not a cylindrical shape like the spring rolls but a distinctive squeeze in each end cylinder shape. Typically filled with cabbage and pork, this purple version adds colour and sweetness to the dish!
A Lighter Version
I’ve made these Phyllo Egg Rolls less fat using a lightly oiled filo pastry and air frying or baking them instead of deep frying. You end up with the same lovely egg roll crunch and flavour but with half the calories. To make the filo turn this nice yellowy colour, I added some egg wash to them before cooking.
The Filling
I remember as a kid that the greyish colour of egg rolls and their texture weren’t exactly exciting. Red cabbage to the rescue! They taste similar, if not sweeter, making the dish more appealing! Especially for kids! A swap that goes a long way.
The Filo Technique
I’ve used a phyllo pastry for this particular version of Baked Egg Rolls. The size of a standard sheet of paper was lightly coated with a spray of olive oil andfolded into two. You can also use any oil; olive oil loses its taste when cooked.
The next step consisted of filling and wrapping it up into those small cylinders, squeezing the ends lightly to give it ” the western egg roll look.” Of course, the colour is essential, so I’ve covered the rolls with a nice egg wash; it also helped to keep the”egg” factor in the “egg roll” recipe. This way, you don’t have to fry deep and get extraoily egg rolls; you bake or air fry it, and voila! A nice crispy and healthy bite!
Filo dough is way lighter than mostdough. Using a light oil spray, you’ll get the crunchy texture without deep-frying it. All this resultsin a lighter version of egg rolls with afun colour!
Storage
You can conserve the egg rolls easily for three days in the fridge. These little appetizers are perfectly suitable for the freezer; make sure they don’t touch if you use a freezer bag. You can keep them for up to two or three months. To defrost, it’s better to use the oven to keep the crisp factor directly from the frozen state for 12-14 minutes at 180°C (350°F) or in the air fryer for 10 min.
Other Asian Appetizers
- SMALL HOISIN MEATBALLS
- ENOKI BEEF ROLLS APPETIZERS
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Purple Phyllo Baked Egg Rolls
5 from 1 vote
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
Servings 12 rolls
Calories 170
These Purple Phyllo Baked Egg Rolls with pork, red cabbage, ginger and garlic are wrapped into a crunchy Filo pastry and baked or Air-fried instead of deep-fried for ahealthier version.
Equipment
oil sprayer optional
mandoline
Ingredients
- 260 g phillo sheets (12 sheets(9″x 14″/ 23cm x 36cm)*take out from freezer 1 hour prior cooking)
- 2 tbsp olive oil
- 1 egg
the filling
- 600 g red cabbage (cut 1mm thin (mandoline))
- 250 g minced pork
- 2 carrots
- 2 scallions (finely chopped)
- 2 garlic cloves
- 2 tsp ginger (finely grated)
- 1 tsp sesame oil
- salt and pepper
Metric – US Customary
Instructions
Start by taking out the phyllo from the freezer one hour in advance (not too long before; otherwise, it will dry up and break the phyllo sheets)
With the help of a mandoline, grate the carrot and cabbage into fine slices.
Add a touch of oil in a big pan or wok and cook the ground pork meat, pre-seasoned with salt and pepper, at medium-high heat and cook until it loses its pink colour.
Add the red cabbage, carrot, ginger paste, sesame oil and garlic to the pan/wok and stir fry for about 3 minutes, still on medium-high heat, until it loses half its height.
Take off the fire and season the filling with salt and pepper; you can use a touch of soy sauce and add a bit of freshly chopped scallions.
On a clean surface, add one sheet of phyllo(about the size of a standard sheet of paper), give it a light spray, then fold itinto two on its length.
Add the filling on the end of the phyllo sheet.
Fold the sides over the filling.
Roll up the egg roll.
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Repeat for all the rolls and add them toa baking paper-covered oven rack.
Brush the egg wash over each roll and add a last pinch of salt.
Cook in the oven at 180°C (350F) for 25 minutes or until golden. (Air fryer: 15 minutes)
Notes
Serve with a plum sauce or sweet and sour sauce.
Author: Marie Breton
Calories: 170kcal
Course: Acompañamiento, Aperitivo, Plato principal
Cuisine: Americana, China
Keyword: air fryer, baked, egg rolls, filo, phyllo, pork cheeks, red cabbage
Nutrition
Calories: 170kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 29mg | Sodium: 143mg | Potassium: 242mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2298IU | Vitamin C: 30mg | Calcium: 36mg | Iron: 1mg
Nutrition Facts
Purple Phyllo Baked Egg Rolls
Amount per Serving
Calories
170
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.002
g
Polyunsaturated Fat
Monounsaturated Fat
5
g
Cholesterol
29
mg
10
%
Sodium
143
mg
6
%
Potassium
242
mg
7
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
2298
IU
46
%
Vitamin C
30
mg
36
%
Calcium
36
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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