Sautéed Vegetable Strudel
  4 servings
Amount Measure Ingredients
1 ea Yellow squash, fine. julienne 
ea Italian squash (green), fine julienne 
1/2 oz Carrots, fine julienne 
1 ea Baby bok choy, tops only, chiffonade 
1/3  cup Broccoli, chopped 
ea  Phyllo sheets 
Tbsp Butter 
Tbsp Sesame oil 
1 Tbsp Chili oil 
1 clove Garlic, minced 
1 tsp Ginger, minced 
1 tsp Shallots, minced 
  To taste Salt and Pepper 
 
Procedures 
1. Sautee garlic, shallots and ginger in butter . 
2. Add vegetables, sauté until done.
3. Season to taste with salt and pepper . 
4. Chill vegetables.
5. Brush phyllo with sesame and chili oil, sprinkle with chopped fresh herbs. 
6. Place vegetables in center, roll phyllo into egg roll shape. 
7. Sear on stove top, finish heating through in 350° Oven

       

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