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Rsc Crispy Wraps

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“Hi there, this is my first ever recipe I have ever put together on paper and my first RSC entry.”
1hr 15mins
25 appetizers

Ingredients Nutrition


  1. Heat frying pan add beef and pork and start to brown, when half way done add onions, garlic, sesame oil and chili oil. When meat has browned well and cooked through add carrots and cabbage. Fry for about 5 more minutes, then add cilantro and rice noodles and season with salt and pepper to taste. Fry for only about 5 more minutes then drain off any liquid making sure your mixture is dry and not moist.
  2. Let mixture cool all the way. Have phyllo ready to go under a towel so it does not dry up. Take one sheet of phyllo oil both sides, I use a brush to brush one side then flip over brush the other side, then fold the sheet in half, spoon mixture at along side one end of phyllo closest to you, then start to roll away from you very tightly. Ends will remain open, once rolled cut into 3 pieces on an angle to give a nice edge. Repeat until mixture is finished. You don't want to use too much mixture but be a little generous. Place on lightly greased baking sheet and bake in 400 degree oven for about 20 to 30 minutes or until golden brown.
  3. Makes about 25 appetizers.
  4. Dipping Sauce:
  5. Combine all ingredients but the corn starch and heat. Meanwhile, mix corn starch with enough of the pineapple juice mixture to make a smooth paste. Return cornstarch mixture to pot and simmer until mixture is thick. Makes about 1 1/2 cups.

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