It seems that I would eat anything wrapped in phyllo dough, brik dough (especially in Morocco) or rice dough.
I enjoy the variety of stuffings and the idea of using a healthier dough than the puff pastry, which will deliver a nice crunch and at the same time is very satisfying.
The phyllo dough and the brik dough are very accommodating, as long as the stuffing is not runny. I invite you to try this alternative in case you haven’t done it yet.
In Morocco, we have a good variety that is mostly appreciated during Ramadan, at the time we break our fast. They come sweet and savoury, so you get to choose.Besides, the brik dough is sold everywhere, fresh and made on request (round-shaped, rectangular…).
The rolls can become triangles or circles such as mini-pastillas (Moroccan pies like here or there).
I have made these rolls few months back while trying to clean up the fridge, I just noticed I haven’t published it yet. So here is it. It’s easy, it’s healthy since it’s baked and not fried but most of all, it tastes good.
I’m trying to give you a measurement of the ingredients I’ve used but as you can already figure out, just adjust the recipe to your liking, there is no major rule.
For 2 persons (as main dish)
Prep: 15 min – baking: 30 min
For the Filling
- 2 tbsp soy sauce
- 1 tbsp of fish sauce
- ½ onion, chopped
- 1 clove garlic, minced
- ½ thumb of fresh ginger
- 1 small chilli
- 1 handful shredded green cabbage, thinly
- 1 handful boneless, skinless chicken breasts, cut into strips
- A few shrimps, chopped
- Some seaweed, if you have (totally optional)
- 1 carrot, peeled and shredded
- 3 shiitake mushrooms, or any dark mushroom
- A few leaves of coriander
- 2 tbsp of vegetable oil
- Salt and white pepper to taste
- Phyllo dough, or brik dough
For the soy sauce mix
- 2 tbsp of soy sauce
- 2 tbsp of fish sauce
- 1 tbsp of rice vinegar
- 1 tsp of garlic paste
- 1 tbsp of ginger paste
- Coriander leaves, chopped
- 1 tbsp of sweet and sour chilli sauce
- Some cilantro chutney (because I had some)
To make the filling, heat the oil in the wok, on high heat. Sear the chicken in strips or small cubes. After the chicken is cooked, add the chopped onions; add the rest of vegetables, the garlic and the ginger. Stir.
After a couple of minutes, season with salt and pepper, add the fish sauce, shrimps, garnish with coriander leaves and turn off the heat. Add in the soy sauce and toss it all. Do not overcook the veggies, they should be still crunchy.
Transfer the mixture to a colander. Press down firmly to remove any excess liquid. Let cool.
Preheat the oven at 200-220 degrees C. Grease a baking sheet with some oil.
Assemble the rolls: Lay the roll wrapper (whichever type you choose and whichever cut and size you choose). Follow these steps to make rolls. The pictures are a bit dark but they should be helpful.
Seal the roll by lightly brushing the inside top corner of the wrapper with a flour + water (1 heaped tbsp of flour to 1 tbsp of water). I usually just place the end of the roll at the bottom without having to seal it with the flour mixture.
Spray the rolls with oil or use a brush to grease them. Do not overcrowd the baking sheet in order to have a crispy skin from all sides. Bake for 25 min or until brown, roll to the other side for even baking.
Serve warm with soy sauce or sweet and sour sauce.
Now that I’m looking at the pictures, I should make these again this week. I might add some green and red pepper to the mixture.