8 sheets of phyllo dough 1 bag coleslaw mix 1 cooked, shredded chicken breast 1 tsp sesame oil 1 tbsp canola oil 1 tsp salt
Combine coleslaw mix, shredded chicken, sesame oil and salt in a pan and saute until coleslaw mixture is starting to soften. Let cool. On a clean surface, lay out 2 sheets of phyllo. Brush with canola oil. Spoon mixture onto long side of phyllo dough and roll. Place on sprayed baking sheet. Repeat with remainding dough and mixture. Bake in 350 degree oven for 25 minutes. Cut each roll into four mini spring rolls. Serve with plum sauce. Makes 16 spring rolls.
This was really really good. My husband loved them. I used a little five spice and egg instead of chicken. This was my first attempt at eggrolls, and it was a roaring success with this easy to follow recipe.
These were delicious! A little messy with the flaky phyllo, but otherwise they were tasty. I was worried about them being bland, so I added pepper. Instead of cabbage I used carrots and celery (to get some more veg in) and it was really delicious.
really good. be sure to brush the top of the rolled up phyllo with oil before baking it. also i cut up the roll before i baked it because i usually do it in that order for other phyllo dishes
I haven't made these yet, but I saw a TV show the other day. They made spring rolls with almost the same recipe (used a little soy sauce and other stuff in the cabbage mix), and they said they freeze well.