Shrimp Phyllo Spring Rolls Shrimp Phyllo Spring Rolls

Shrimp Phyllo Spring Rolls | Food styling by Michael Elliott | Prop styling by Laura Branson Image by: Jodi Pudge

Serve these spring rolls with hoisin or plum sauce for dipping and a sprinkling of chopped peanuts and fresh cilantro for a Thai-inspired garnish.

  • Prep time 20 minutes
  • Total time 1 hour
  • Credits : Canadian Living Magazine



In large nonstick skillet or wok, heat sesame oil over medium-high heat; sauté coleslaw until tender-crisp, about 2 minutes. Add shrimp, garlic and ginger; sauté until shrimp are slightly pink and opaque, about 2 minutes.

Add green onions, cilantro and salt; sauté for 1 minute. Scrape into bowl; refrigerate until lukewarm, about 20 minutes. Drain, discarding any excess liquid.

Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Cut layers in half lengthwise. Spoon 1/4 cup of the shrimp mixture onto 1 short end of each half; roll up phyllo, 1 half at a time, folding in ends. Arrange, seam side down, on parchment paper–lined rimmed baking sheet; lightly brush with some of the remaining butter. Repeat with remaining phyllo, butter and shrimp mixture. Bake in 400°F oven until golden, about 18 minutes. Serve warm.

Makes 8 pieces.

Nutritional facts Per piece: about

  • Fibre 1 g
  • Sodium 212 mg
  • Sugars 1 g
  • Protein 7 g
  • Calories 181
  • Total fat 10 g
  • Potassium 95 mg
  • Cholesterol 57 mg
  • Saturated fat 5 g
  • Total carbohydrate 15 g


  • Iron 11
  • Folate 12
  • Calcium 3
  • Vitamin A 12
  • Vitamin C 8
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Appetizers & Snacks

Shrimp Phyllo Spring Rolls