Mediterranean Chicken Phyllo Spring Rolls


  • Opaa! ReadyCarved™ Mediterranean Chicken slices – 2 cups chopped
  • Extra virgin olive oil – 2 tbsp.
  • Cabbage – 1 cup shredded
  • Garlic clove- 1 finely chopped
  • Scallions – 6 trimmed and finely chopped
  • Fresh mint – 1/2 cup chopped
  • Phyllo pastry – 2 sheets defrosted and at room temperature
  • Vegetable oil (for frying)
  • Salt and pepper to taste


Serves 8

  1. Heat the olive oil in a large skillet over medium heat and cook the cabbage until wilted. Add the garlic clove and stir together for about a minute. Remove and set aside to cool.
  2. Combine the cabbage, chopped scallions, chicken, mint, salt and pepper together in a mixing bowl. Add a little olive oil if the mixture is dry.
  3. Depending on the size of the phyllo sheets, either cut in half or thirds lengthwise to get strips that are about 4 inches / 10 cm wide. If you have leftover, wrap it back up in plastic and set aside for another use.
  4. Stack the phyllo on a dry work surface so that it faces you vertically. Take the first sheet, brush with olive oil, and place a second sheet on top. Brush that with oil, too. Place about two scant tablespoons of filling on the bottom of the strip, leaving about an inch / 2 ½ cm border on bottom and sides. Fold up the bottom and fold in the sides to cover the filling, then roll the phyllo up to form a fairly tight cylinder. Dip your fingers in a little cold water and rub along the seam edge to secure close. Set aside, covered with a kitchen towel, on a baking sheet lined with parchment. Repeat with remaining phyllo and filling. Wrap up any leftover filo and place back in the fridge for another use.
  5. Pour about three inches / 7 ½ cm of vegetable oil into a large, wide pot and heat until just below the smoking point. Place several of the spring rolls at a time in the oil and fry, turning, until golden on all sides. Remove with a slotted spoon or spider and drain on paper towels. Repeat until done.
  6. Alternatively, the spring rolls can be baked. Place on oiled baking sheets and bake in a preheated oven at 350F for 20-25 minutes, turning once, until golden and crisp.