Fusion Food - Thai Chicken Rolls

Fusion Food - Thai Chicken Rolls


2 people made this

This is like the typical Australian sausage roll but with Thai flavours.

oOoOLivOoOo New South Wales, Australia

Serves: 4 

  • 3 spring onions
  • Sprig of coriander
  • 2 birdseye chillies
  • 1 cm cube ginger (1 teaspoon grated)
  • 1 clove garlic, crushed
  • 200 grams chicken mince
  • 1 teaspoon fish sauce
  • 2 eggs
  • 2 sheets puff pastry
  • 2 tablespoons sesame seeds
  • Sweet chilli sauce, for dipping

Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Finely slice the spring onions, rocking back over them with your knife to dice finely.
  2. Repeat this process with the coriander and chillies. Scrape the seeds out of the chillies if you desire this recipe to be less spicy. Peel and grate the ginger.
  3. Preheat the oven to 200C. Making sure the fan is on.
  4. In a mixing bowl combine garlic, chicken, coriander, ginger, spring onions, chilli, fish sauce and 1 egg. Blend with a fork.
  5. Cut one sheet of puff pastry in half length-ways. Place the mixture into a piping bag with no nozzle. Squeeze filling down the centre of each pastry half.
  6. With the other egg, place into a small bowl and beat. Brush edges of pastry with egg. Roll pastry over filling, brush with more egg and sprinkle with sesame seeds.
  7. Slice the roll into 5cm lengths with a sharp knife and place in a lined baking tray seam-side down. Repeat process with other sheet of pastry.
  8. Bake in the oven for 15 minutes or until golden brown and cooked in the middle.
  9. Serve with sweet chilli sauce.

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