These egg rolls made with filo dough bake in the oven, so there’s no deep-frying. Crisp and delicious, they are a fine supper. They can be assembled a day ahead, wrapped in plastic, and refrigerated until they go into the oven.

　　

Ingredients

serves 3

　　1 tablespoon vegetable oil

　　1 tablespoon grated peeled ginger root

　　2 garlic cloves, minced or pressed

　　1 16-ounce package of slaw mix (about 6 cups) (see page 293)

　　1 tablespoon soy sauce

　　1/2 teaspoon salt

　　Generous pinch of black pepper

　　6 sheets of filo pastry

　　About 1/4 cup vegetable oil

　　Duck Sauce (page 228)

　　

Step 1

Preheat the oven to 375°. Lightly oil a baking sheet.

　　

Step 2

Warm a wok or large skillet on medium-high heat. Add the oil and when it is hot, add the ginger and garlic and sizzle for just a few seconds. Add the slaw, soy sauce, salt, and pepper and stir-fry for 3 or 4 minutes, until the vegetables are hot, coated with oil, and somewhat wilted but not soft. Remove from the heat.

　　

Step 3

Place the stack of filo sheets on a dry surface with the short sides at the top and bottom. Brush the top sheet lightly with oil. About 3 inches from the bottom edge, spread a generous cup of the wilted slaw in a line parallel to the bottom. Pick up 2 sheets at the bottom edge and lift them up and over the filling and roll up. Filo is fragile but forgiving; don’t fret over small rips at the start. Brush the finished roll with oil. Lift it carefully and place on the prepared baking sheet. Repeat this process to make 2 more rolls. Place the rolls about 2 inches apart on the baking sheet. With a sharp knife, slice the rolls into 4-inch pieces. Bake until golden brown, about 20 minutes.

　　

Step 4

While the egg rolls bake, make the Duck Sauce to serve on the side.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.