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“Yeah! No deep fat frying”
16 Each

Ingredients Nutrition


  1. Brown the ground beef until cooked through. (I cooked mine overnight in the slow cooker.). Drain. Add the celery and mushrooms and stir-fry a minute or two. Next, add in the cabbage, bean sprouts, water chestnuts, garlic and ginger. Stir-fry for 2-3 minutes more. Stir in the soy sauce, transfer to a bowl, and cool. 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.
  2. Preheat oven to 400 degrees. Roll out two sheets of phyllo dough on a large work surface; fold both sheets in half width-wise. Add pork 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). Tuck the bottom up and fold both sides in, then roll and wrap upward to the top edge of the dough. Brush the seam and the ends of the roll with butter and set the roll seam side down on a baking sheet. Continue until you run out of filling or phyllo dough.
  3. Bake for 15 minutes or until lightly golden all over.
  4. Freezing Directions:
  5. Prepare and BAKE according to directions above. Allow to cool completely. Flash freeze on a cool cookie sheet. Individually wrap and place in a gallon freezer bag or separate egg rolls with wax paper in a structured container and freeze. To serve: Heat in microwave for 1-2 minutes (they may be a little “soft”) or reheat in the oven at 350 degrees until heated through.
  6. Serves 8 if 2 each.

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