Wednesday, February 8, 2012

Greek Chicken and Spinach Spring Rolls

Every once in a while I have an abundance of leftover "stuff" that I used to make recipes, and I look at my refrigerator and say to myself "What the hell am I going to do with all of this??", and That, my friends, is how recipes like this one are born! The other day I made Rachael Ray's Cheesesteak egg rolls, and subsequently had a bunch of egg roll wrappers left, with no clue what to do with them. Then I thought of this recipe, and boy am I glad I did! This could be one of my new "go to" recipes for entertaining. It's easy and Delicious.

Greek Chicken and Spinach Spring Rolls

10 Servings
3 WW Points per Serving
10 Eggroll Wrappers
1 Large Boneless Skinless Chicken Breast, Cooked (Boiled, Steamed, or Leftover Rotisserie)
1 9 oz package Frozen Chopped Spinach, Thawed and Squeezed Dry
2 Oz Crumbled Feta
1/2 Vidalia Onion, Chopped
1 TBS butter
1/2 Cup Grated Parmesan Cheese
Salt and Pepper to Taste
Butter Flavored Cooking Spray
1 Small cup of water

Preheat oven to 375

Melt the butter in a Saute pan over medium. Add onions and garlic and cook over medium/low heat until they caramelize. While your onions are cooking, Shred your chicken into small shreds and place in a large bowl.  Add your spinach, feta, Parmesan, salt and pepper and set aside until onions are ready. When onions are finished add them to the bowl and mix well.

Lay your eggroll wrappers on a clean counterop. Take 2 spoons of your filling and put on the edge of the eggroll wrapper. Line it up all along the one side of it so that you can roll it into a cigar like shape.  I do not tuck the edges on these, however if you wanted to you certainly could. Roll the eggroll wrapper until it covers the filling. Then, using your fingers or a pastry brush, moisten the remaining section of the eggroll wrapper with the water. This water acts as your glue to hold it together. Then finish rolling the rest of the way and repeat with the rest of the wrappers. 

Once all of your spring rolls are wrapped, place on a cookie cooling grate on top of a cookie sheet - this way the air circulates all the way around the spring roll to keep it crispy. Spray lightly with cooking spray and place into oven. Cook for 15 mins, then turn over and cook for another 5, or until a nice golden brown color.

If you want to serve these as an appetizer at a party, you could cut your spring rolls into thirds to make them bite size. Your baking time will adjust due to the size, so keep an eye on them. These are great served with the Tzatziki recipe found here.  Enjoy!

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