Ingredients:

Phyllo pastry - medium (Izrada tijestenine Biljanovski Biljan) - 450g
Button mushrooms (OPG Cvetko Dino) - 1kg
Chicken egg (Slavonija jaje) - 1kom
Ginger Habanero - hot chili sauce (Ljutoteka)
Sriracha - Jalapeno mild chili sauce (Ljutoteka)
Cabbage - 300g
Red onion - 1 kom
Carrot - 3 kom
Ginger
Garlic
Salt and pepper
Sunflower oil
Soy sauce

Method:

Slice the cabbage, carrots, mushrooms, and red onion into thin strips, mix the vegetables in a large bowl, and salt them. Let the salted vegetables sit for 5 minutes, then press them against the side of the bowl with your hand and pour off the excess liquid. Season the drained vegetables with pepper and a couple of tablespoons of soy sauce, then add finely chopped (or grated) ginger and garlic.

Cut the phyllo dough into squares; from one sheet you can make two larger or four smaller squares, depending on how large you want your rolls to be. You can also use scissors for this step. Set the cut sheets aside on the table and cover them with a clean kitchen towel so they don't dry out. Before assembling the rolls, beat an egg with a fork in a small bowl. Next, place a tablespoon or two of the vegetable mixture onto the cut sheets of pastry and roll them up as shown in the photos, using the beaten egg to seal the edges of the dough.

Fry the prepared rolls in hot sunflower oil, turning frequently, for about 3 to 5 minutes or until they turn a nice golden brown. Drain the fried rolls on paper towels and serve with sauces.

💡 Recipe notes and tips:

After cutting the phyllo dough into neat squares for the rolls, you can thinly slice the remaining scraps of dough with a knife and add them to the vegetable mixture as well. You can also make a meat version of this dish, but in that case, cook the meat before wrapping it into rolls with the fresh vegetables.