Crunchy Phyllo Rolls
Ingredients Copyright © Demetrios the Traveler(Brexians Cove)
1/2 cup fresh mushrooms
3 green onions, thinly sliced (about 1/3 cup)
1/2 cup sliced Kalamata black olives
2 teaspoons cornstarch .
8 sheets (18x14 inches) frozen phyllo dough, thawed .
8 tablespoons margarine or butter, melted .
2 tablespoon sesame seed .
Bottled sweet-and-sour sauce or bottled plum sauce.
4 medium skinless boneless chicken breast halves (1 pound total)
1/2 cup virgin olive oil
4 cups shredded green cabbage
4 cups shredded red cabbage
4 cups shredded Chinese cabbage
1 tablespoon finely shredded lemon peel
1 teaspoon salt
3/4 teaspoon pepper
Directions
1. Cut chicken into thin bite-size strips. Heat oil in a wok or large skillet over medium-high heat. Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove from wok. Repeat with remaining chicken. (Add more oil as necessary during cooking.) Cook chicken slightly.
2. Combine chicken, cabbages, olives, lemon peel, salt, and pepper in a very large bowl. Gently toss to mix well.
3. Cover and chill 9 cups of the cabbage-chicken mixture; serve as a main dish salad.
4. Coarsely chop 3 cups of cabbage-chicken mixture on a cutting board using a chef's knife. Place in a large mixing bowl; mix in mushrooms, green onion, and cornstarch until combine.
5. Lightly brush one sheet of phyllo dough with some of the margarine or butter. Place another sheet of phyllo on top of the first sheet and brush with margarine or butter. Repeat with another sheet of phyllo and margarine or butter. Cut phyllo stack into 12 squares.
6. Spread a rounded tablespoon of filling mixture in the center of a phyllo square. Fold in two parallel sides of the square 1/2-inch over filling. Fold bottom edge over filling and roll up tightly. Repeat with remaining phyllo dough sheets, margarine or butter, and filling.
7. Place on an ungreased baking sheet. Brush tops with remaining melted margarine or butter and sprinkle with sesame seed. Bake in a 400 degree F oven for 12 to 15 minutes or until golden. Halve each roll diagonally. Serve warm with sweet-and-sour or plum sauce.
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