Phyllo Spring Rolls Recipe
These phyllo spring rolls stuffed with potato, parsley and red pepper flakes. This is the my favorite spring rolls recipe.
- 3 phyllo pastry sheets.
For the filling;
- 3 big potatoes,
- Red pepper flakes,
- 1 tablespoon of vegetable oil.
- A half cup of milk (100 ml.),
- 3 tablespoons of vegetable oil.
For the top;
- A bowl of roasted sesame seeds,
- 1 cup of water (200 ml.),
- 2 coffee spoons of molasses.
Process of Phyllo Spring Rolls Recipe
Firstly, wash the potatoes and peel them then cut them in big size pieces and put them in a pot.
Add water and salt then leave it to boil.
When the potatoes get tender enough, drain and mash the potatoes by using a fork.
Add the red pepper flakes, chopped parsley, vegetable oil and if needed some salt and mix them.
Lay the phyllo sheets on a plain surface and divide in 8 triangle pieces.
Mix a half cup of water and 3 tablespoons of vegetable oil in a small bowl.
Brush the mixture on the sheets.
Place the filling on the long edges of the sheets and fold the edges and roll the triangle sheets.
Do the same for the other triangle phyllo pastry sheets.
Mix the water and the molasses in a bowl and dip one side of the rolls in the mixture and then dip them in the sesame seeds.
Place them on a baking sheet in a tray and bake them in the preheated oven at 180°C until they get golden.