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ASIAN VEGETABLE PHYLLO ROLLS  Ingredients
Ingredients:
½ cup wild rice
½ cup water
½ cup cream of mushroom soup, such as Campbell’s Healthy Request®
3 cups frozen Asian vegetable medley
4 shiitake mushrooms, fresh, sliced
½ cup soy ginger marinade, such as Good Housekeeping brand
16 sheets Athens® Fillo Dough (9” x 14”), thawed
Cooking spray
Sesame seeds, for garnish Directions:
In a small saucepan, combine wild rice, water and cream of mushroom soup and prepare according to the instructions on the wild rice package.
In a mixing bowl, combine vegetables, shiitake mushrooms, 1/2 cup of cooked wild rice mixture and soy ginger marinade until thoroughly mixed. Set aside.
Thaw one roll of fillo, following thawing instructions on package. Place one sheet of fillo on counter, keeping the remaining sheets covered with a damp towel or plastic wrap. Lightly coat the entire fillo sheet with cooking spray. Repeat with three more sheets of fillo, but do not spray the top layer of fillo.
Place layered sheets lengthwise on counter. Place 1/4 of vegetable mixture in the center of the fillo about 1-1/2” from the bottom. Fold short ends over the mixture. Begin rolling from the long edge over the vegetable mixture. Make sure the roll is tight and continue rolling tightly to the end of the fillo.
Spray a baking tray and place the fillo roll seam side down on the baking tray. Lightly spray the roll and sprinkle with sesame seeds. Repeat to make three more rolls. Reroll unused sheets and wrap in plastic for later use. Bake in preheated 375°F oven for 20-25 minutes or until golden brown and crisp. Remove from oven and allow to rest for 5 minutes. Serve.
Yield: 4 servings
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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