Easy Phyllo Egg Rolls Recipes

Steps:

• Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan.
• Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
• Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
• Heat about 1 inch oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.

Steps:

• Crumble turkey into a large nonstick skillet. Cook over medium heat until no longer pink; drain. Add the coleslaw mix, onions, soy sauce, garlic, five-spice powder and ginger. Cook for 2-3 minutes or until coleslaw is wilted. Remove from the heat., Place one sheet of phyllo dough on a work surface with a long side facing you; spritz with butter spray and brush to evenly distribute. Repeat with two more sheets of phyllo, spritzing and brushing each layer. (Keep remaining phyllo dough covered with waxed paper to avoid drying out.), Cut the stack widthwise into two 14x4-1/2-in. strips. Place 1/4 cup of turkey mixture along one short side of each rectangle. Fold in long sides; starting at the filling edge, roll up tightly. Place seam side down on ungreased baking sheets. Spritz top with butter spray. Repeat with remaining phyllo and filling., Bake at 350° for 25-30 minutes, then broil 6 in. from the heat for 5 minutes or until golden brown. Serve warm with sweet-and-sour sauce and/or mustard if desired.

Steps:

• Heat oven to 350°F In 10-inch skillet, cook turkey over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in remaining ingredients except phyllo and cooking spray. Cook 2 to 3 minutes, stirring occasionally, until coleslaw mix is wilted.
• Cover phyllo sheets with plastic wrap, then with damp towel to keep them from drying out. Place 1 phyllo sheet on cutting board; spray with cooking spray. Repeat with 2 more phyllo sheets to make stack of 3 sheets. Cut stack of phyllo crosswise into thirds to make 3 rectangles, about 14x6 inches.
• Place 1/4 cup turkey mixture on short end of each rectangle; roll up, folding in edges of phyllo. Place roll, seam side down, on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture. Spray rolls with cooking spray. Bake 15 to 20 minutes or until light golden brown. Serve warm.

Steps:

• In a food processor, combine chicken breast, garlic, ginger, and soy sauce. Process until the chicken is ground to the consistency of ground beef.
• Spray a pan with cooking spray and brown the chicken. Add the cabbage and carrots and cook until it is translucent.
• Put wrappers in front of you with one point facing you, put about 1 or 1 1/2 teaspoons of filling in the center. Fold in both sides and roll from bottom to top. Brush a little water on the far corner to make them stick.
• Spray each roll with cooking spray and place on a baking sheet. Bake for 12 minutes, turning about half way through.

Steps:

• In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.

Steps:

• In 10-inch nonstick skillet, cook sausage over medium-high heat 6 to 8 minutes or until no longer pink. Remove sausage to medium bowl. Reserve 1 tablespoon liquid in skillet. Reduce heat to medium. Add bell pepper and onion to skillet; cook 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet; add to sausage in bowl.
• In another medium bowl, beat eggs and pepper with wire whisk. Add to skillet; cook and stir over medium heat 3 to 5 minutes or until eggs are set.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Unroll phyllo sheets; cover with plastic wrap and damp paper towel. Place 1 phyllo sheet in baking dish; brush with melted butter. Repeat 9 times.
• Spread half of sausage mixture over phyllo. Layer and brush with butter 10 more phyllo sheets. Sprinkle evenly with cooked eggs, Swiss cheese, spinach and basil. Layer and brush with butter 5 more phyllo sheets.
• Top with remaining sausage mixture. Sprinkle with Parmesan cheese. Layer and brush with butter remaining 5 phyllo sheets.
• Cover tightly; refrigerate 2 to 24 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until top is golden brown. If desired, garnish with additional chopped fresh basil before serving.