My F&W
quick save (...)

Phyllo Spring Rolls with Chicken and Chanterelles

  • FAST

If you happen to have leftover cooked chicken breast in your refrigerator, you can use 1 cup of shredded meat to fill the spring rolls.

  1. 2 tablespoons extra-virgin olive oil
  2. 2 skinless, boneless chicken breast halves ( 1/2 pound total), pounded 3/4 inch thick
  3. Salt and freshly ground pepper
  4. 4 ounces fresh chanterelles, rinsed well and quartered
  5. 2 shallots, thinly sliced
  6. 3 tablespoons dry sherry or dry white wine
  7. 1 teaspoon finely chopped sage
  8. 1 teaspoon finely chopped thyme
  9. 2 ounces chilled Brie with the rind removed, cut into 1/2 -inch cubes
  10. 8 phyllo sheets, plus more in case of tearing
  11. About 4 tablespoons unsalted butter, melted
  1. In a large skillet, heat 1 tablespoon of the oil just until smoking. Season the chicken on both sides with salt and pepper and cook over moderately high heat until browned, about 4 minutes. Turn and sear until just cooked through, 2 to 3 minutes. Transfer to a work surface and cut the chicken across the grain into thin strips.
  2. Heat the remaining 1 tablespoon of oil in the skillet. Add the mushrooms and cook over moderately high heat, stirring occasionally, until tender and browned around the edges, about 7 minutes. Add the shallots and cook, stirring, until tender, about 3 minutes. Add the sherry, sage and thyme and cook, scraping up any browned bits, until the liquid has evaporated. Season the mushrooms with salt and pepper and transfer to a bowl. Add the chicken and Brie and stir until the Brie has melted.
  3. Lay a sheet of phyllo on a work surface with a long edge toward you. Brush the phyllo with melted butter and top with a second phyllo sheet. Cut the sheets in half lengthwise. Spoon 1/4 cup of the filling along the short edge of one phyllo rectangle. Shape the filling into a 6-inch log and roll up one complete turn. Fold in the sides and continue rolling to form a tight cylinder. Fill and roll the second phyllo half. Brush the rolls with butter and transfer to a baking sheet. Repeat with the remaining phyllo and filling. Refrigerate the rolls until chilled.
  4. Preheat the oven to 375°. Bake the phyllo rolls in the upper third of the oven for about 30 minutes, or until golden brown and heated through. Let cool, then transfer to a cutting board. Cut each roll in half and then in half again diagonally. Set the spring rolls upright on a tray and serve immediately.
Make Ahead The uncooked spring rolls can be refrigerated for up to 8 hours.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.