Baked Egg Rolls | RICARDO

Ingredients

• 3/4 cup (180 ml) water
• 3 tablespoons (45 ml) rice vinegar
• 2 tablespoons (30 ml) fish sauce (nuoc-mam)
• 3 tablespoons (45 ml) honey
• 2 cloves garlic, finely chopped
• 1/2 teaspoon (2.5 ml) hot pepper sauce, to taste
• 1/3 cup (75 ml) fresh cranberries
• 1 cup (250 ml) carrots, cut into thin strips
• 2 tablespoons (30 ml) toasted sesame oil
• 1/4 lb (115 g) white button mushrooms, chopped
• 3 green onions, finely chopped
• 4 cups (1 litre) Napa cabbage, finely chopped
• 1 cup (250 ml) cooked rice vermicelli
• 1 tablespoon (15 ml) soy sauce
• 1 tablespoon (15 ml) fish sauce (nuoc-mam)
• Salt and pepper
• 6 sheets phyllo dough
• Olive oil, for brushing