Buzz
Transform any vegetable into a delightful, crunchy snack—yes, even those odd ones you wouldn't typically snack on. They just need a thin, buttery, and crispy wrapper to truly shine.
This simple treat reminds me of freshly fried tempura vegetables, though it's not deep-fried. Instead of an airy batter, it has a flaky crust, but once you bite into it, the comparison is clear. Both coatings are light and crispy, designed to showcase the vegetable inside. This combination somehow turns even the humblest veggie into a delicious treat.
How to Prepare Phyllo Veggie Sticks
Dig through your fridge’s crisper drawer, vegetable bowl, root cellar, or wherever you store your veggies, and gather any extras. Anything goes. Green onions, shallots, celery, garlic—if it can be coated in fat and salt, and wrapped in phyllo, it’s fair game. Prepare the produce by cutting, peeling, deseeding, and prepping as needed.
Cut the vegetables into sticks or pieces around three to four inches long, and about 1/4 to 1/2 inch thick. If you make them too thick, the phyllo dough might burn before the veggies cook through. I sliced a green bell pepper into strips and cut asparagus, carrots, broccoli, shallots, and scallions into smaller pieces. Don’t worry if broccoli florets extend a bit—just keep the stalks thinner.
Place the trimmed veggies in a bowl and drizzle with enough oil to coat them lightly. Add about 1/4 teaspoon or more of salt, and toss to coat. You can add herbs or spices here too, but I found that sticking with just salt lets the natural flavors of the vegetables shine.
Unfold a sheet of thawed phyllo dough, making sure to rewrap the remaining stack so it doesn’t dry out. Using a pastry brush, spread a layer of melted butter over half of the sheet. Fold the unbuttered side over the buttered half. Butter the new side that’s facing up. This process creates thin layers of dough and butter, so when the butter melts and the dough crisps, a flaky layer forms.
Sprinkle the top buttered layer with a pinch of salt. Place a vegetable piece at one end of the dough and roll it up like a veggie cigar. Roll tightly to the end, then place it seam-side down. Give the top a final swipe of butter, and add some to any vegetable ends sticking out. Repeat with all the vegetables. For smaller cuts or sturdier veggies like shallots, broccoli florets, small potatoes, or mushrooms, you can add two or three pieces before rolling.
Preheat your air fryer to 350°F and cook the phyllo-wrapped veggies for eight to 10 minutes using the “air fry” setting. Check halfway through, after about five minutes, and flip them if needed. For vegetables with high moisture content, like tomatoes or zucchini, a flip may be necessary to ensure they crisp up on both sides.
Let the veggie sticks cool on a wire rack for about five minutes before digging in. Even the firmest vegetables come out tender without being mushy, and the phyllo is golden brown and perfectly crisp. Don’t forget to add that extra sprinkle of salt to the phyllo before rolling—it may seem unnecessary after seasoning the vegetables, but the dough deserves its own touch of flavor. Serve them alone or with a bowl of reverse hollandaise sauce or your favorite dip.
Phyllo-Wrapped Veggie Sticks
Ingredients:
10-12 vegetable pieces, sliced to approximately ½-inch thickness
1 teaspoon of cooking oil
½ teaspoon of salt, and extra for sprinkling
3 tablespoons of melted butter
10-12 sheets of thawed phyllo dough
Set the air fryer to the ‘air fry’ mode and preheat to 350°F. Place the vegetables in a bowl. Drizzle with oil and ½ teaspoon salt, then toss to coat evenly.
Take one sheet of phyllo dough at a time and lay it flat on a surface. Brush a thin layer of melted butter over half of the sheet. Fold the unbuttered side over the buttered side. Butter the new side that faces up, then sprinkle lightly with salt. Place a veggie stick at one end of the phyllo and roll it up tightly, sealing the seam side down. Brush the top with a bit more butter. Repeat for the remaining vegetables.
Cook the rolls in the air fryer at 350°F for 8 to 10 minutes, flipping them after about five minutes. Let them cool for a few minutes on a wire rack before serving.
