Chicken Phyllo Spring Rolls with Indian Inspired Cranberry Chutney



Chicken Spring Rolls with Fresh Cranberry Chutney

Chicken Phyllo Spring Rolls with Indian Inspired Cranberry Chutney

Serves 6

Olive oil for frying and brushing

6 small chicken thighs, julienned

1 cup carrots, julienne

1 inch ginger, microplaned

2 garlic cloves, minced

2 Tbsps toasted sesame oil

1/4 lb crimini mushrooms, sliced

2 green onions, finely sliced

4 cups finely sliced Savoy cabbage

1 cup cooked rice vermicelli (2 oz. Dried, then reconstituted)

1 tbsp soy sauce

1 tbsp fish sauce

Coarse Kosher Salt and Freshly ground black pepper

  1. In a non-stick skillet over medium heat, cook the chicken in 2 tbsp olive oil, then add and fry until soft. Add the ginger, garlic, mushrooms and scallions and cook until all the liquid in the skillet has evaporated. Add the cabbage and cook another 2 to 3 minutes.

  2. Remove from the heat and add the vermicelli, soy sauce and fish sauce. Mix well and adjust the seasoning. Transfer to a bowl to cool.

  3. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  4. Lay a sheet of phyllo on a flat surface. Brush with oil and cover with another sheet.

  5. Brush again with oil. Spoon 1/3 of the filling along one of the long sides.

  6. Roll into a cylinder. Cut the cylinder into 6 rolls.

  7. Place the rolls on the baking sheet and brush with oil. Repeat for the remaining ingredients.

  8. Bake until crisp and brown, around 25 minutes.

Indian Inspired Cranberry Chutney
2 tbsp olive oil

2 inches ginger, sliced or julienne

1 tbsp cumin, whole seeds

½ cup brown sugar

4 cloves garlic, chopped coarsely

1 large jalapeno, sliced

2 cups cranberries, fresh or frozen

1-cup water, more or less to keep liquid consistency

1 bunch cilantro

Coarse kosher salt to taste

Granulated sugar, to taste

  1. Heat olive oil in a saucepan. Add the cumin seed and then the ginger, garlic. Add cranberries, and jalapeno. Leave on medium heat to cook until the cranberries get soft.

  2. Add some water if too dry. When cranberries have softened, add chopped cilantro.

  3. Put on lid to cook until cooked through. Add some water to liquefy slightly.

  4. When cranberries have popped, add the brown sugar.

  5. Add white sugar to sweeten to your taste.

  6. Place mixture in blender or use a hand immersion blender.

  7. Add salt to taste. Serve with your favourite appetizer or crostini.

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