Cheater Spring Rolls, Chicken in Cherry Sauce (with or without Pineapple) and Chinese Greens

Cheater Spring Rolls, Chicken in Cherry Sauce (with or without Pineapple) and Chinese Greens
Prep Time
15 min
Cook Time
35 min
4 servings




tsp canola oil
chicken breast
of an onion
Tbsp prepared ginger (from a jar)
tsp prepared garlic (from a jar)
bag coleslaw mix with carrots (1 lb / 16 oz) about 6 cups
Tbsp soy sauce
pinch Pinch of salt
twists of fresh pepper (½ tsp)
sheet sheets of filo pastry
Tbsp canola oil
V-H plum sauce (optional)
chicken breasts
cup buttermilk
cup ⅓ cup flour
cup ⅓ cup light Parmesan cheese
Tbsp dried parsley
pinch Pinch of salt and pepper
cup cup butter
Waxed paper
cup cup pineapple tidbits (optional)
cup cup V-H cherry sauce
tsp canola or peanut oil
cup frozen stir-fry veggies (¾ lb / 350 g)
cup cup teriyaki stir-fry sauce (V-H is my favorite)


Step 1

Preheat oven to 375ºF.

Step 2

Heat oil in a large stove-top pot or wok at med-high heat.

Step 3

Cut chicken breast into very small pieces adding to pan as you cut.

Step 4

Finely chop onion adding to pan as you chop.

Step 5

Add ginger and garlic.

Step 6

Stir until meat is no longer pink and onion is softened.

Step 7

Add slaw mix, soy sauce and spice.

Step 8

Stir to combine.

Step 9

Set timer for 3 minutes.

Step 10

Lay filo pastry on a dry surface, long side at bottom.

Step 11

Brush top sheet of filo lightly with canola oil.

Step 12

Form a log with 1/4 of the pan mixture about 2” from bottom edge of the filo.

Step 13

Pick up two of the filo sheets on the bottom edge and begin to make a roll.

Step 14

Once roll is almost done, fold sides over at edges and roll to finish. Brush oil all over roll.

Step 15

Set aside on cookie sheet and repeat with remaining ingredients to form 4 rolls.

Step 16

Slice each roll diagonally, not all the way through, into six spring rolls and place in hot oven. Set timer for 20 min. We like to dip in plum sauce.

Step 17

Cut chicken into large bite size chunks.

Step 18

Toss into a freezer bag with buttermilk. Massage outside of bag to coat all pieces. Set aside at room temp.

Step 19

Combine flour, Parmesan cheese, parsley, salt and pepper in a measuring cup.

Step 20

Pour onto a large piece of waxed paper.

Step 21

Melt butter on a large jelly roll pan (a cookie sheet with sides) in hot oven.

Step 22

Once melted, remove the pan and tilt back and forth to cover entire surface with butter.

Step 23

Remove chicken pieces from buttermilk and drop, 2 or 3 at a time, onto flour mixture.

Step 24

Pick up sides of waxed paper to coat and place the chicken onto pan of melted butter. Continue until all chicken is coated. Place in hot oven for 30 minutes. If spring rolls are still cooking, put chicken in, and deduct the time left on the spring rolls. Reset timer.

Step 25

Add pineapple to cherry sauce in a microwave safe dish or gravy boat. Once chicken is done, heat cherry sauce in microwave just before serving.

Step 26

Heat oil in a large stove-top fry pan or wok at med-high. Place veggies in colander and rinse under cold water. Shake off moisture and add to pan. Add teriyaki stir-fry sauce. Toss until tender but crunchy.

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