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Chicken Spring Rolls

Total Time: 28 MIN Makes: 30 Appetizers
Prep Time: 25 MIN Cook Time: 3 MIN

A tasty twist on traditional chicken spring rolls.

  • 2 packages (15 count, each) Athens® Phyllo Shells
  • 3/4 cup rotisserie chicken or leftover turkey meat, shredded
  • 1/2 cup rice noodles or cellophane noodles, prepared per package
  • 5 leaves Napa cabbage, finely shredded
  • 1/3 cup carrots, match stix cut
  • 1/3 cup seedless cucumber, fine dice
  • 1/3 cup alfalfa sprouts or bean sprouts
  • 1/4 cup cilantro, chopped

For Dressing:

  • 2 teaspoons sugar
  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons ginger, minced
  • 2 tablespoons cilantro


Preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool. Whisk together all dressing ingredients. Pour 1/2 of the dressing over the chicken or turkey and allow it to marinate. While marinating, layer noodles, cabbage, cucumber and carrots in each shell. Add chicken/turkey and top with sprouts and cilantro. Serve the remaining dressing with the deconstructed spring rolls


Calories 30 Calories from Fat 15 Total Fat 1.5g Saturated Fat 1.5g Trans Fat 0g Cholesterol 10mg Sodium 55mg Total Carbohydrate 2g Dietary Fiber 0g Sugars 0g Protein 2g


• For enhanced flavor, brush inside of shells with a little sesame oil before baking.
• Can substitute chopped cooked shrimp for chicken/turkey
• Can substitute precooked rice for noodles