Crispy Smoked Chicken Rolls

The inspiration for these tasty little appetizers was Boscos' Smoked Duck Spring Rolls.  Our Father's Day dinner was Southwestern themed so I changed the flavors, but the basic idea of smoked bird in a crispy shell was there.

Crispy Smoked Chicken Rolls
2 C smoked, shredded chicken*
1 lrg carrot, cut in a very fine julienne
1/2 lrg red bell pepper, very thinly sliced
4 lrg green onions, thinly sliced
1 pkg filo dough**
6 Tbsp salted butter, melted

   Take one sheet of filo, lightly brush with melted butter on one side.  Fold in half width-wise.  Add about 1 Tbsp of chicken, a few pieces of carrots and red bell pepper, and sprinkle with green onions.  Roll up like a burrito.  Use butter to seal the dough and brush the top with a little butter.
   This will make about 18 rolls.
   Bake at 375 deg F for about 15 minutes, until rolls are golden brown and crispy.
   Serves 6.  Serve with fresh salsa or black bean hummus (recipe tomorrow!)


*Season 4-5 chicken thighs very will with salt and pepper.  I used Dillo Dust. (Which you cannot purchase, sorry.  If you really want some you need to place an order with LaRue Tactical.)  It is basically salt, sugar, paprika, pepper, garlic and onion.  Smoke for 1.25 hours according to your smoker's directions.  You can purchase smoked chicken from many BBQ restaurants or you can use roast chicken.
**Make sure to to cover filo sheets with damp paper towels while working so they don't dry out.