Baked crispy chicken rolls made with phyllo dough and filled with a delicious mixture of shredded chicken, vegetables, and cheese. These rolls are baked until golden and can be served immediately or refrigerated for later use.
1: In a pot, add chicken with 1 cup water, soy sauce, salt, and black pepper. Cook on medium heat.
2: When the chicken is fully cooked and there’s no more water left, shred the chicken.
3: In a bowl, add the shredded chicken, finely chopped veggies, mayonnaise, and cheese. Mix well and taste.
4: Add more salt or pepper if needed.
5: Take each phyllo pastry sheet, brush one half with oil, then fold the other half over it.
6: Place the filling on one end, leaving space on all sides, then fold the spring rolls from the bottom.
7: Brush the last bit of the pastry on the edge with oil to close it.
8: Garnish with sesame seeds.
9: Put the rolls on a baking tray with baking sheet and bake at 400°F for about 15 minutes until golden.
10: Serve immediately or refrigerate until ready to use.
