Spring Rolls with Shrimp-Vegetable Filling

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Total Time
50mins
Prep 25 mins
Cook 25 mins

A Greek adaptation for spring rolls. These are rolled in filo pastry and baked. Also a great make-ahead appetizer/snack as you can freeze them and bake them as needed.

Ingredients Nutrition

Directions

  1. For filling: Heat oils in wok, add ginger and garlic and stir-fry 30 seconds.
  2. Add sprouts, shrimp, water chestnuts, ham, green onion and carrot and stir-fry until sprouts start to wilt, about 2 minutes.
  3. Add soy sauce and cornstarch mixture and stir until vegetables are slightly glazed.
  4. Let cool.
  5. To assemble: Cut filo in half crosswise to form 8 x 11 inch rectangles.
  6. Fold in short end of 1 rectangle to for 8 inch square (cover remaining filo with damp towel).
  7. Brush square lightly with melted butter; turn square so corner is pointed towards you.
  8. Place 1 tblsp filling in corner and fold over to enclose.
  9. Fold over again.
  10. Fold left and right corner flaps towards center.
  11. Roll up from bottom to form neat rectangular package.
  12. Set seam-side-down on baking sheet.
  13. Repeat with remaining filo and filling.
  14. (can be prepared ahead to this point; freeze, uncovered, until firm, then transfer to plastic bags and freeze until ready to use.) Preheat oven to 375 degrees F.
  15. Brush rolls lightly with melted butter and sprinkle with sesame seeds.
  16. Bake until golden-brown 10-15 minutes (Bake frozen rolls unthawed, 15-20 minutes).
  17. Serve immediately.