Crispy vegetable rolls and hoisin sauce (to be frozen)

Crispy vegetable rolls and hoisin sauce (to be frozen)
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  • Serves12 rolls
  • Prep time40 mins
  • Cook time40 mins
  • Timeout30 mins
  • FreezingFreezes well


  • A drizzle of olive oil
  • 1 box (227 g) of white mushrooms, chopped
  • 2 shallots, minced
  • 3 cups of Chinese cabbage, minced
  • 2 carrots, shredded
  • 1/2 cup of Hoisin sauce
  • 2 tablespoons of soy sauce
  • 2 cups of vermicelli, cooked and chopped roughly
  • 1 cup of soy beans (edamame) canned or unfrozen
  • 1 pack of phyllo dough
  • 1 cup of olive oil
  • 2 tablespoons of hoisin sauce
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of water
  • 1 teaspoon of Sriracha


  1. Heat a drizzle of olive oil in a large non-stick pan then brown the mushrooms and shallots for 2 minutes. Add the Chinese cabbage and carrots and continue cooking for 5 minutes.
  2. Add the hoisin and soy sauce as well as the vermicelli and soybean then continue cooking for another minute making sure everything is mixed together.
  3. Pour into a bowl then set aside for 30 minutes, making sure everything cools entirely.
  4. Prep a clean working space, then spread the phyllo pastry sheet vertically, then baste with oil.
  5. Add 1/3 cup of vegetable mix onto the pastry sheet then roll and fold it. Repeat with every sheet.
  6. Baste each roll with oil then freeze them on a baking sheet, making sure they aren’t touching. Once they are completely frozen, wrap them air-tight.

Baking the rolls

  1. Preheat the oven at 400°F.
  2. Lay the rolls onto a grease pan, then bake for 30 minutes if baked fresh or 40 minutes if frozen.

Sauce preparation

  1. Combine all the ingredients and serve.
Recipe published on August 19, 2018