| Ingredients
6 sheets (18x14 inches) frozen phyllo dough, thawed
6 tablespoons butter, (no substitutes), melted
1 cup chopped red cabbage
1 cup napa cabbage
2/3 cups chopped cooked chicken
1 cup chopped green cabbage
1/2 cup chopped Shiitake mushrooms
3 green onions, thinly sliced (about 1/3 cup)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cornstarch
1 teaspoon finely shredded lemon peel
1 tablespoon sesame seed
Bottled sweet-and-sour sauce or plum sauce
Combine chicken, cabbages, mushrooms,green onion, cornstarch, lemon
peel, salt, and pepper in a bowl. Toss to mix well. Lightly brush
one sheet of phyllo with some of the butter. Place another sheet
of phyllo on top of the first sheet and brush with butter. Repeat
with another sheet of phyllo and butter. Cut phyllo stack into 12
squares about 4x4 inches each. Heat oven to 400 degree F. Spoon
a rounded tablespoon of filling into 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 sheets, butter, filling, and sesame seed. Bake or 12 to 15
minutes or until golden. Halve each roll diagonally . Serve warm
with sweet and sour or plum sauce.
This recipe was sent by Allie
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