VEGAN ASPARAGUS PHYLLO ROLLS
These rolls can be great for an appetizer, side, or as a main course with a crisp salad. The seasonings work very well with the asparagus, and the walnuts give it almost a meaty bite and mellow flavor. They are a bit labor-intensive, but well worth the effort.
Provided by tendollarwine
Categories Vegetable
Time 1h
Yield 7-8 rolls
Number Of Ingredients 8
Steps:
- Snap off the ends of the asparagus and rinse. Place into a large pan and pour in enough water to almost cover. Cover, with the lid vented. Place over medium heat until the water begins to boil. Close the lid completely and turn down the heat. Steam for 2-5 minutes, until bright green and tender-crisp. Take off the heat and drain.
- Open the package of phyllo dough and lay onto a flat surface. Cover with plastic wrap and place a damp paper towel or wash cloth on top.
- Pulse the walnuts in a food processor until coarsely chopped.
- Heat the oil in a small sauce pan over medium heat for 3 minutes, until hot. Preheat the oven to 375 and grease a baking sheet.
- Take a sheet of phyllo dough and brush with oil. Place another sheet on top and brush again. Make it 3-4 layers thick.
- Take 3-4 asparagus stalks and stack them in a pyramid at the end of the phyllo dough that is closest to you. Sprinkle with walnuts, and a bit of the pepper, salt, garlic powder and tarragon.
- Begin to roll it all up in the dough. Stop after every rollover and brush the dough with more oil, and close the ends up as you roll. It should resemble a large egg roll. Seal up the end of the sheets with oil and place on the greased pan. Brush the top with oil so it doesn't dry out.
- Repeat this with the dough and asparagus until it is all used up. Bake for 15-20 minutes, until golden brown. Let cool for a few minutes and slice diagonally into thirds. Serve over a salad, or arranged on a platter as an appetizer.
Nutrition Facts : Calories 304.4, Fat 23.1, SaturatedFat 2.2, Sodium 166.5, Carbohydrate 21, Fiber 2.5, Sugar 1.2, Protein 5.2
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Whaitiri delamere
[email protected]These rolls are a bit time-consuming to make, but they're worth the effort. They're absolutely delicious.
Tayyab ali Tayyab ali
[email protected]I'm not a big fan of asparagus, but I really enjoyed these rolls. The phyllo dough was crispy and the asparagus was tender and flavorful.
Ismael Muhaji
[email protected]I made a few changes to the recipe. I used vegan butter instead of regular butter and I added a bit of garlic powder to the asparagus filling. The rolls were still delicious.
Keevus Sampson
[email protected]I followed the recipe exactly and the rolls turned out perfectly. They were crispy on the outside and tender on the inside. The asparagus was cooked to perfection.
tahir Islam
[email protected]I made these rolls for my family and they were a big hit. Even my picky kids loved them!
Sujal Widjie
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. These rolls fit the bill perfectly. They're packed with flavor and they're really easy to make.
Muhammad Shafeeq
[email protected]These rolls are the perfect appetizer or side dish. They're light and flaky, with a delicious asparagus filling.
Ashir Farooq
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The rolls were delicious and the asparagus was cooked perfectly.
Ryan Grivois
[email protected]I've made these rolls several times now and they're always a crowd-pleaser. They're easy to make and look very impressive.
suhana Limbu
[email protected]These asparagus phyllo rolls were a hit at my last party! Everyone loved them.