VietnameseSnack

Phyllo Dough Baked Spring Rolls Recipe

Name: Phyllo Dough Baked Spring Rolls
Total time: 45 min
Yield: 20 servings
Cuisine: Vietnamese
Ingredients: 0.5 cup if non-vegetarian: add baby shrimp; 2 cups approx. bean sprouts; 0.5 cup cabbage; 1 cup carrots; 1 teaspoon chili; 0.5 cup chives; 2 tablespoons fish sauce; 0.5 cup basil; 0.5 cup coriander; 1 thumb-size piece galangal; 3 cloves garlic; 2 green onions; 2 tablespoons lime juice; 16 oz phyllo dough; 6 shiitake mushrooms; 2 tablespoons regular soy sauce; 0.25 teaspoon sugar; 0.5 cup to tofu

These baked spring rolls use phyllo dough for a crisp exterior, filled with a mix of vegetables and aromatics. You'll find bean sprouts, cabbage, carrots, shiitake mushrooms, and tofu inside, brightened with chili, galangal, garlic, and fresh herbs. A splash of fish sauce, soy sauce, and lime juice rounds out the savory filling. Since they're baked, not fried, they come out light and crunchy.

Recipes.zone

September 18, 2026

Back45 minServes 20Medium92 kcal

Cook mode

dairy free pescatarian dairy-free party food baked healthy spicy

About this recipe

Phyllo Dough Baked Spring Rolls is a Vietnamese snack recipe that takes about 45 min from start to finish and serves 20. It calls for 18 ingredients across 1 step, and is rated medium. A serving works out at around 92 kcal with roughly 4 g of protein. Filed under dairy free, pescatarian, dairy-free and party food.