Ingredients

• 2/3  cups chopped cooked chicken
• 1  cup chopped green cabbage
• 1  cup chopped red cabbage
• 1  cup napa cabbage
• 1/2  cup chopped Shiitake mushrooms
• 3  green onions, thinly sliced (about 1/3 cup)
• 2  teaspoons cornstarch
• 1  teaspoon finely shredded lemon peel
• 1/4  teaspoon salt
• 1/4  teaspoon pepper
• 6  sheets (18x14 inches) frozen phyllo dough, thawed
• 6  tablespoons butter, (no substitutes), melted
• 1  tablespoon sesame seed
•   Bottled sweet-and-sour sauce or plum sauce

Directions

1. Combine chicken, cabbages, mushrooms,green onion, cornstarch, lemon peel, salt, and pepper in a bowl. Toss to mix well.

2. Lightly brush one sheet of phyllo with some of the butter. Place another sheet of phyllo on top of the first sheet and brush with butter. Repeat with another sheet of phyllo and butter. Cut phyllo stack into 12 squares about 4x4 inches each.

3. Heat oven to 400 degree F. Spoon a rounded tablespoon of filling into the center of a phyllo square. Fold in two parallel sides of the square 1/2-inch over filling. Fold bottom edge over filling and roll up tightly. Repeat with remaining phyllo sheets, butter, filling, and sesame seed.

4. Bake or 12 to 15 minutes or until golden. Halve each roll diagonally . Serve warm with sweet and sour or plum sauce. Makes 24.

To Make Ahead: Prepare cabbage-chicken filling, cover and refrigerate up to 2 days.