Vegetarian Phyllo Dough Rolls
- Vegetarian
- Energy Kcal 491
- Carbohydrates g 17.8
- of which sugars g 2.3
- Protein g 6
- Fats g 44
- of which saturated fat g 11.71
- Fiber g 1.7
- Cholesterol mg 20
- Sodium mg 288
- Difficulty: Average
- Prep time: 30 min
- Cook time: 30 min
- Makes: 12 pieces
- Cost: Average
PRESENTATION
Vegetarian phyllo rolls—oh man, these are a game-changer for any buffet. They bring a chic twist to street food. You know, kind of rooted in Vietnamese and Chinese flavors, these rolls take inspiration from spring rolls but with a crispy filo pastry twist. And listen, the outside gets all golden and crunchy. Seriously good stuff.
Inside? You’ve got a mix of fresh veggies, or if you go for the spinach feta phyllo rolls, it's moist and rich—really, really tasty. When served hot, they keep that crunchy texture, unlike those typical cold appetizers. So here's the thing, these rolls are the perfect finger food, especially in spring and summer. Light yet super flavorful.
These vegetable phyllo appetizers tend to vanish at parties. For real, people love them because of the textures and fresh flavors. Some folks even toss in local greens or herbs. That gives each batch its own flair, depending on how creative the chef feels. The tender veggies blend so, so well with the flaky pastry—making this beautiful balance between soft and crunchy.
And look, their appearance? Super polished. They bring a touch of modern elegance to any buffet, like street food that's all dressed up. Whether you're looking for easy phyllo recipes or a healthier snack, these rolls are it. They're perfect alongside Mediterranean dishes.
Trust me, you'll see them disappear before anything else, thanks to that amazing combo of crispy pastry and fresh veggies. Hot from the kitchen, they're the snack everyone's secretly hoping for. With roots in East Asian culinary traditions, these rolls add a bit of international flair to any menu. Honestly, a total crowd-pleaser every time. No question.
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INGREDIENTS
- Ingredients for 12 pieces
- Asparagus ¾ cup (100 g)
- Baby Zucchini (summer squash) 3.5 oz (100 g)
- Snap peas ½ cup (80 g)
- Carrots 2.1 oz (60 g)
- Stracciatella cheese 1 cup (250 g)
- Datterino tomatoes 0.4 cup (60 g)
- Bean sprouts to taste
- Shallot 1
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Phyllo dough 8 fogli - (from 43x35 cm)
- for frying
- Vegetable oil to taste
How to prepare Vegetarian Phyllo Dough Rolls
To make the rolls, first prepare the filling: wash the carrots, trim and peel them with a vegetable peeler, remove the skin and use the same peeler to cut the carrots into thin slices 1, layer two strips 2, then cut them into thin strips 3.
Now wash the snow peas and cut them into small pieces 4, remove the tougher base from the asparagus, and peel the stalk to remove the fibrous part. Then cut the asparagus into small pieces as well 5. Wash the cherry tomatoes, cut them in half and then slice them 6.
Wash the zucchini, trim them and cut them in half lengthwise to obtain sticks 7, then dice them 8. Now clean the shallot and chop it finely 9.
Heat a little oil in a pan 10, add the shallot and let it stew over moderate heat until it is soft, then add the zucchini 11, the carrots, the snow peas 12.
And also the asparagus 13. Sauté them for a few minutes, they should soften but remain firm. Salt 14 and pepper and set aside. Now layer two sheets of phyllo dough 15.
Cut them into three equal parts 16 to obtain strips, brush each strip with a little water to rehydrate it 17, at this point you can fill the dough by placing a spoonful of sautéed vegetables at the base of the strip 18.
The sliced cherry tomatoes 19, the stracciatella cheese 20, and some beet sprouts 21.
Now fold the side edges of the dough and roll the entire strip keeping the filling tight 22, before finishing, brush the final edge with water 23 to help the dough stick better. Proceed with the others: you will get a total of 12 rolls. Heat the seed oil in a pan and when it reaches 340-355°F, start frying the rolls a few at a time 24.
Once they are golden brown, drain them 25 with a slotted spoon and place them on a tray lined with absorbent paper 26, serve the rolls hot 27.