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Spring rolls (with filo pastry and baking) 春卷, Chinese cooking

oven fillo roll

I love the spring rolls; and as always, you can say, I prefer prepararmeli on my own!

This is the version with filo pastry and, to avoid frying, with baking.

The result is very pleasant and extremely light:
Try it!

Clearly these rolls can be fried, like those prepared with traditional puff pastry.
Everyone adjusts as he pleases: in the summer I often cook on the veranda and there fry does not bother me.
But in winter. at home, even with the maximum suction ... better than the alternative to the oven!

And now, starting as always from the ingredients, let's start cooking!



Version with vegetarian filling













bean sprouts



dried Chinese mushrooms



salt and pepper




soy sauce

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phyllo dough





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Whisk an egg salting just an idea with salt and soy sauce.
Distribute it very well in a large frying pan, already brushed with a little oil, reduce heat and cook a couple of minutes because it congeals.

Transfer it to a cutting board and just roll it up and cut into strips.

Slice all the vegetables into thin strips (or, as i write masters, to the julienne) Including Chinese mushrooms soaked and stem private.
Fry in a wok, at fairly high heat, the onion with the pepper and bamboo.
Then add the mushrooms.

Stirring constantly add the egg strips, carrot and, for the past, the bean sprouts.
Season with salt and pepper, season with soy sauce and after a minute remove from heat and set aside to cool in a colander to remove any excess moisture.


Open the package with the sheets of filing paper and keep them covered with a slightly damp cloth. Take the first sheet, covering the rest again with the cloth, and place it with the vertices on the sides and up and down, like a lozenge, on another slightly damp cloth.
in the photos the sheets have been halved because I didn't have enough for all the stuffing :-( 

Place a little cold stuffing at four or five centimeters from the upper vertex, leaving enough fillo dough enough to fold it over the filling.
Lift the top end of the sheet and fold it to cover the filling.

Roll towards you towards the middle of the sheet.

Fold the outer sides over the part of the roll already formed and brush with a little water and cornstarch mixed to better seal the roll.

Finish rolling up to the end of the sheet.

Spray with a little oil on all sides and bake immediately in a ventilated oven preheated to 200 ° C for 15 '.
If possible, place them on a mesh container to facilitate air circulation; otherwise on a sheet of parchment paper.

Turn halfway through cooking to get them golden and crunchy on all sides.

The rolls are ready!

serve them hot with a soya sauce and, for those who like a agropiccante sauce


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