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Baked Phyllo Egg Rolls - Lunch Version

<p>Egg rolls are best deep fried if you ask me, but if you are looking for a tasty and healthy alternative these baked egg rolls are the answer!</p>
8 Servings Recipe By
Baked Phyllo Egg Rolls - Lunch Version

Ingredients

  • 2 2/3 cups dice Celery
  • 2 cups dice Mushrooms
  • 1 1/2 cups cook Ground Beef
  • 12 cups shred Cabbage
  • 1 cup Bean Sprouts, Canned
  • 3/4 cups drain and chop Sliced Water Chestnuts, Canned
  • 4 medium Garlic, Cloves
  • 4 tablespoons peel and mince Ginger, Fresh
  • 4 tablespoons Soy Sauce
  • 2 individual beat Egg
  • 1 3/4 pounds Phyllo Pastry Sheet
  • 4 tablespoons melt Butter

Freezer Containers

Supplies

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a skillet, stir-fry celery and mushrooms.
  2. Add in cooked ground beef.
  3. Add in cabbage, bean sprouts, water chestnuts, garlic, and ginger. Stir fry for 2-3 minutes more.
  4. Stir in soy sauce, transfer to a bowl and cool.
  5. Once the mixture is cool enough to handle, pour the eggs over the mixture and combine. This will help the filling keep its shape when you bake the rolls.
  6. Roll out two sheets of phyllo dough on a large work surface; fold both sheets in half width-wise.
  7. Add beef mixture onto the dough 2 inches from the bottom and from each side (Be sure to let excess liquid drain off a bit before you add it to the phyllo dough).
  8. Tuck the bottom up and fold both sides in, then roll and wrap upward to the top edge of the dough.
  9. Brush the seam and the ends of the roll with butter and set the roll seam side down on a baking sheet.
  10. Continue until you run out of filling or phyllo dough.
  11. Bake at 400 degrees for 15 minutes or until lightly golden.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a skillet, stir-fry celery and mushrooms.
  2. Add in cooked ground beef.
  3. Add in cabbage, bean sprouts, water chestnuts, garlic, and ginger. Stir fry for 2-3 minutes more.
  4. Stir in soy sauce, transfer to a bowl and cool.
  5. Once the mixture is cool enough to handle, pour the eggs over the mixture and combine. This will help the filling keep its shape when you bake the rolls.
  6. Roll out two sheets of phyllo dough on a large work surface; fold both sheets in half width-wise.
  7. Add beef mixture onto the dough 2 inches from the bottom and from each side (Be sure to let excess liquid drain off a bit before you add it to the phyllo dough).
  8. Tuck the bottom up and fold both sides in, then roll and wrap upward to the top edge of the dough.
  9. Brush the seam and the ends of the roll with butter and set the roll seam side down on a baking sheet.
  10. Continue until you run out of filling or phyllo dough.
  11. Bake at 400 degrees for 15 minutes or until lightly golden.
  12. Flash freeze on a cool cookie sheet.
  13. Individually wrap and place in a gallon freezer bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes or until heated through.

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