Recipe

Rsc Crispy Wraps Recipe

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Ingredients

Directions

Step #1 Heat frying pan add beef & pork & start to brown, garlic, when half way done add onions, sesame oil & chili oil.
Step #2 When meat has browned well & cooked through add carrots & cabbage.
Step #3 Fry for about 5 more mins, then add cilantro & rice noodles & season this with salt & pepper to taste.
Step #4 Fry for only about 5 more mins then drain off any liquid making sure your mixture is dry & not moist.
Step #5 Let mixture cool all the way.
Step #6 Have phyllo ready to go under a towel so it does not dry up.
Step #7 Take one sheet of phyllo oil both sides, I use a brush to brush one side then flip over brush the other side, spoon mixture at along side one end of phyllo closest to you, then fold the sheet in half, then start to roll away from you very tightly.
Step #8 Ends will remain open, once rolled cut into 3 pieces on an angle to give a nice edge.
Step #9 Repeat until mixture is finished.
Step #10 You don't want to use too much mixture but be a little generous.
Step #11 Place on lightly greased baking sheet & bake in 400F degree oven for about 20 to 30 mins or until golden brown.
Step #12 Makes about 25 appetizers.
Step #13 Dipping Sauce:.
Step #14 Combine all ingredients but the corn starch & heat.
Step #15 Meanwhile, mix corn starch with enough of the pineapple juice mixture to make a smooth paste.
Step #16 Return cornstarch mixture to pot & let simmer until mixture is thick.
Step #17 Makes about 1 1/2 c.
Enjoy the Rsc Crispy Wraps recipe