These baked rolls are a fusion of what we like best in summer rolls, egg rolls, spring rolls, and mu shu pancakes. They are delightful: crisp filo pastry wrapped around succulent stir-fried vegetables, slippery cellophane noodles, and a blend of fresh herbs, with a spicy hoisin dipping sauce to punctuate the flavors. Serve as a main dish, appetizer, side dish, or snack.
Yields 6 rolls; about ½ cup sauce
Prep time: about 1 hour
Baking time: 30 minutes
2 ounces bean threads (cellophane noodles)*
2 tablespoons peanut oil or other vegetable oil
1½ cups thinly sliced onions
1½ cups thinly sliced red bell peppers
2 cups shredded cabbage
Salt
1 tablespoon peeled and grated fresh ginger
3 garlic cloves, minced or pressed
1½ cups shredded carrots
¼ cup chopped fresh basil (if you have Thai basil, so much the better)
1 tablespoon chopped fresh cilantro or mint, or a mixture of both
2 tablespoons soy sauce
½ teaspoon Chinese chili paste, plus more as needed
¼ cup peanut oil or other vegetable oil
1 tablespoon dark sesame oil
12 sheets filo dough, cut to about 12 x 7 inches
¼ cup hoisin sauce
1 tablespoon water
2 tablespoons rice vinegar
1 teaspoon dark sesame oil
½ teaspoon Chinese chili paste (or more or less to taste)
*To separate the dried bean threads from the block without littering 10 square feet of the kitchen with little pieces, do it gingerly over a large bowl.
Make the filling: Soak the bean threads in a bowl of warm water until softened, 10 to 15 minutes. Meanwhile, prepare the rest of the filling ingredients and have them near at hand before beginning to stir-fry.
Heat the peanut oil in a wok or large skillet on high heat. Add the onions and bell peppers and stir-fry for about 4 minutes. Add the cabbage and a sprinkling of salt and stir-fry for another 3 minutes. Stir in the ginger, garlic, and carrots, reduce the heat to medium, and cook for a minute, until the vegetables have softened but are still firm. Remove from the heat.
Drain the softened bean threads and cut them into 3- to 4-inch lengths with scissors or a knife. Combine the stir-fried vegetables with the herbs, soy sauce, chili paste, and bean threads. Add additional salt and chili paste to taste.
Preheat the oven to 350°F.
Assemble the rolls on a dry work surface. Combine the vegetable oil and sesame oil in a small bowl, and locate your pastry brush. Place the filling and a baking sheet nearby. Lay down 2 sheets of the filo with a short edge nearest you, and lightly brush with oil. Mound about a cup of the filling a couple of inches from the bottom of the filo, and spread it in a line to about an inch from the sides. Lift the bottom of the filo sheets over the filling and roll it up to about 4 inches from the top. Fold over the right and left sides and then roll all the way to the top. Transfer the roll to the baking sheet, placing it seam side down, and brush all over with oil. Proceed to make 5 more rolls. Bake for about 30 minutes, until crisp and golden.
While the rolls bake, whisk together the ingredients for the dipping sauce.
Serve hot or warm. At serving time, drizzle the rolls with some sauce, or serve the sauce on the side.
Sprinkle sesame seeds and/or sliced scallions on top of the rolls for a nice garnish. For a full meal, serve with rice, a crisp green salad with Sweet Carrot Dressing (see here), and Simple Seasoned Tofu.