These are actually Rachael Ray’s Supper-Size Egg Rolls, but I’m calling them spring rolls. I’m sure the differences go beyond the dough, but for me, the main difference I’ve always noticed between egg rolls and spring rolls is that egg rolls have a much more substantial, crusty wrapper than the relatively delicate, flaky crust of a spring roll. The rolls here definitely fall into the delicate and flaky category.
These have a pretty standard filling: pork, cabbage, bean sprouts, garlic, ginger. The clever part of this recipe is the dough. How do you make crispy spring rolls without frying? You use phyllo dough.
This was my first time working with phyllo dough. It requires a bit more of a delicate touch than I’m used to, but it’s really not difficult. You just brush a couple sheets with melted butter to adhere them together, fold the adhered sheets in half widthwise, add a few tablespoons of filling, then roll them up just like you would a burrito. They take only 15-20 minutes in the oven. Pretty good, pretty easy. Plus—and this is something I often find with Rachael’s recipes—this is very adaptable. I imagine this same method would make a great no-fry version of a taquito.
I think I know what I’ll be doing with the rest of my phyllo dough.