Make Chicken and Vegetable Phyllo Rolls

2 large carrots shredded
4 ounces savoy cabbage shredded 2 cups
1/3 cup slivered green onions
8 ounces ground uncooked chicken breast
1/2 cup canadian bacon, minced
1/2 cup finely chopped onion
2 T dry plain bread crumbs
2 tsp chopped fresh sage
2 tsp chopped thyme
1/4 tsp salt
8 large sheets phyllo
1/4 cup 1/2 stick unsalted butter, melted
2 tsp roasted sesame seeds (just dry roast in a frying pan on stove
til golden brown)

Cranberry Mustard Sauce
1/3 cup jellied cranberry sauce
2 T red wine vinegar
1 T olive oil
1 T dijon mustard

Mix ingredients for sauce and set aside to marry flavors. Mix filling by mixing first 11 ingredients together well in a large bowl. Preheat oven to 375 and set out nonstick baking sheet.

On a flat surface cut the 8 phyllo sheets in half lengthwise making 16 pieces. Trim each into a thin strip 15 inches long by 6 inches wide. (You can make these any size you want really). Cover with lightly dampened cloth so it doesn't dry out.

For each roll, use two pastry pieces. Brush lightly with butter and top with second strip and brush it also lightly with butter. Place 1/8 of filling across one end of pastry strip. Roll filling up inside pastry folding in long sides as you roll making it a close roll like an eggroll.

It will be about 5 x 2 inches. Place parcels seam side down on baking sheet. Brush with a little more butter and repeat with rest of fillng and phyllo to make 8 rolls.

Using a serated knife, make 3 SHALLOW diagonal slashes across top of each parcel. Brush with rest of butter and sprinkle with sesame seeds. Bake 30 minutes or until golden.

To serve put roll on top of spring greens or salad greens of choice and drizzle cranberry mustard sauce over top.
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Source: Susanna Freeman

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