Friday, October 26, 2012

Crispy Chicken Rolls

I have a complete love hate relationship with phyllo dough.  If you saw the video I made on YouTube, it was a haul video of what we buy at Trader Joe's.  Oh wait, you never saw it, because I looked a hot mess and decided that puppy was staying locked up on my own computer!  I will make a video that I will actually post one of these days.  Hair and makeup included.  Go ahead, look up to heaven and say, "Thank you GOD".  Anyway phyllo dough was in that video, they had it on sale far cheaper than my regular grocery store!

Anyway, I find phyllo dough enjoyable to eat, but I hate to work with it.  I always keep it covered with a damp cloth, so that isn't the problem.  The real issue is, I am like a bull in a china shop with it.  I try to be careful but, pffttt, I rip at least one sheet every time. 

In my quest for some new "picky's" around here, and my obsession with sweet chili sauce.  I tried it and now, everything must have it on it or in it.  I did add it to my chili, and holy crapola people, AH-MAZING.  Clearly I have been living a sheltered, sad life until now. 

Anyway, I also, for probably 10 years have been using tons of ground chicken and turkey.  I substitute it a lot, and my hubs and I love grilled turkey or chicken burgers!  If you think you don't like it try it.  And you MUST season it, just like any chicken or turkey.  It doesn't have a TON of flavor on its own so you have to add it!!

These are a perfect appetizer, or party fare.  Dip them in sweet chili sauce, cause you dang well KNOW I did.  Unagi sauce, soy sauce, hot mustard, or whatever you want!

You will need:
9 sheets of Phyllo Dough
1 stick of butter, melted (1/2 cup)
1 lb ground chicken
1/4 cup sweet chili sauce
1 clove of completely pasted garlic.  No chunks of raw garlic that won't have time to cook!
1 tbsp green onion, minced
1 tsp chili powder
2 tbsp soy sauce

OK, first things first.  Preheat your oven to 425 degrees.   In a large bowl combine, ground chicken, sweet chili sauce, garlic, green onion, chili powder and soy sauce.  Your mixture will be VERY wet, that is just how you want it!  Set aside.  Now, when you open your phyllo dough, keep a damp cloth over the opened unused portions, they will dry out in a second!  Take one on large cutting board or your counter, lay it out, and GENTLY brush it with melted butter, working quickly, add another piece on top and repeat with butter.  Do this until you have use 3 sheets of phyllo.  Now, on the long end closest to you, take 1/3 of the chicken mixture and spread it out along the whole length of the dough.  It will be a thin line of chicken mixture but that is fine!  Now gently start to roll it up.  Work one end to the other until it is rolled into a log.  Cut in half, and then each half in half.  You will get 4 rolls from each log!  Repeat 2 more times.  You should get 3 logs, each with 3 layers of phyllo.  Got me?  Now gently place them seam side down on a parchment lined cookie sheet.  Gently brush the tops with butter.  Bake 13 minutes!

Serve these with any dipping sauce or choice of dipping sauces you love!  You might even want to double the recipe!  This will give you 12 rolls total!

My husband wants me to do this with tofu as well.  Hmmm....

Your "how did I marry someone who loves tofu and seaweed"Chefwannabe


  1. Where do you get sweet chili sauce ? I don't think I have ever seen it.

  2. They are fantastic!! I buy Mae Ploy Sweet Chili Sauce at my local Asian Market, BUT I had a reader on Facebook tell me she buy it at Walmart as well! Check your Asian/Ethnic food aisle!

  3. These look and sound delicious! I think I am going to have to suck it up soon and get brave enough to tackle the phyllo dough!

  4. wow looks yummy, not sure i've the patience to do this but will try in future; thanks