These light and crispy rolls are surprisingly simple to make great for dinner parties, holiday parties and potlucks alike. Try out this recipe for your next dinner with your family. As the filling is cooked prior to rolling, double the batch and freeze half. Cook from frozen until filling is warmed throughout and pastry is golden brown.
4 large dried flower mushrooms (4)
1 – (1 lb /500g) pkg phyllo pastry (1)
2 Tbsp canola oil (30 mL)
1 lb ground pork (500 g)
1 Tbsp soy sauce (15 mL)
1 Tbsp oyster sauce (15 mL)
1 Tbsp hoisin sauce (15 mL)
1 tsp sugar (5 mL)
1 garlic clove, minced (1)
2/3 cup chopped green onion (150 mL)
1 medium carrot, peeled and grated (1)
1/4 cup slivered water chestnuts (60 mL)
1/3 cup fresh bean sprouts (75 mL)
4 large dried flower mushrooms (4)
1 – (1 lb /500g) pkg phyllo pastry (1)
2 Tbsp canola oil (30 mL)
1 lb ground pork (500 g)
1 Tbsp soy sauce (15 mL)
1 Tbsp oyster sauce (15 mL)
1 Tbsp hoisin sauce (15 mL)
1 tsp sugar (5 mL)
1 garlic clove, minced (1)
2/3 cup chopped green onion (150 mL)
1 medium carrot, peeled and grated (1)
1/4 cup slivered water chestnuts (60 mL)
1/3 cup fresh bean sprouts (75 mL)
