Authentic home cooking from Italy, with US measurements. 
Phyllo Vegetable Rolls
These rolls are super quick to make—a great way to use up leftover veggies in just a few easy steps. I use whatever vegetables I have on hand, changing up the filling each time. The phyllo dough gives them a uniquely crispy texture.
Phyllo Vegetable Rolls
These rolls are super quick to make—a great way to use up leftover veggies in just a few easy steps. I use whatever vegetables I have on hand, changing up the filling each time. The phyllo dough gives them a uniquely crispy texture.
Open in Cookpad AppSteps
- 1
First, wash and dice the vegetables for the filling into small pieces. Heat a little oil in a skillet and sauté the vegetables until they soften.
- 2
When the vegetables are lightly browned, add about 1/4 cup (60 ml) water and 2-3 tablespoons soy sauce. Continue cooking.
- 3
Once the liquid has evaporated, separately drain and rinse the bean sprouts, then quickly sauté them in the skillet with the vegetables.
- 4
Take one sheet of phyllo dough at a time and brush it with the oil and water mixture. Fold it in half, place a spoonful of filling on one side, then shape into a roll by folding in the sides and rolling up.
- 5
Place the rolls on a baking sheet and bake in a conventional oven at 350°F (180°C) until golden brown. Baking time may vary depending on your oven.
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