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Vegetable Strudel
Recipes
Vegetable Strudel
8 servings
1 hour, 25 minutes total (Active 25 minutes)

Ingredients

  • 1 roll frozen phyllo dough
  • 1 medium red bell pepper
  • 2 cups matchstick carrots
  • ½ cup sliced fresh green onions
  • 2 tablespoons chili-garlic sauce
  • 1 tablespoon reduced-sodium teriyaki sauce
  • 1 teaspoon ginger stir-in paste
  • 1 teaspoon garlic stir-in paste
  • 2 cups angel hair cabbage
  • Cooking spray
  • ¼ cup egg substitute

Steps

    1. Set phyllo dough out to thaw (about 40 minutes). Peel off 10 sheets; save remaining 10 sheets for another use.
    2. Slice red pepper thinly. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat carrots, peppers, and green onions with spray, then place in pan; cook 3–4 minutes, stirring occasionally, until tender. Combine chili-garlic sauce, teriyaki sauce, ginger paste, and garlic paste. Remove pan from heat. Stir in cabbage and sauce mixture; let stand 5 minutes to cool.
    3. Preheat oven to 400°F. Coat baking sheet with spray. Stir egg substitute into vegetable mixture.
    4. Spread 1 phyllo sheet on work surface and coat with spray; stack and coat 4 more sheets on top of first sheet. Make second stack with remaining 5 sheets. Spoon one-half the vegetable mixture down center of each stack of phyllo, leaving 2-inch border on all sides. Roll dough carefully around filling, starting at 1 long side. Tuck ends under (against seam edge) and place seam-side down on baking sheet. Coat with spray; cut 3 diagonal slits on top of each roll. Bake 18–20 minutes until golden. Let stand 5 minutes to cool. Cut diagonally into slices and serve.

Amount per ⅛ recipe serving: Calories 120, Total Fat 3g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 240mg, Total Carb 20g, Fiber 2g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 4%