Thai chicken sausage rolls

Thai chicken sausage rolls
18 Item


Dipping sauce


1.Preheat oven to 210°C/190°C fan forced. Line 2 large baking trays with baking paper Combine mince, breadcrumbs, coriander, onion, chilli and garlic in a large bowl.
2.Place 1 sheet of pastry on a flat surface. Working quickly, spoon a quarter of the mince mixture along one edge. Roll up to enclose filling and trim ends. Cut roll crossways into 4 pieces. Place rolls, seam-side down, on prepared trays. Repeat with remaining pastry and filling.
3.Brush rolls with egg and sprinkle with sesame seeds. Bake for 25-30 minutes or until puffed and golden.
4.To make dipping sauce, combine sweet chilli sauce, juice, fish sauce, ginger, onion and water in a small bowl with 2 tablespoons water. Serve sausage rolls with the sauce.

To make 1 cup of breadcrumbs, process 4 slices day-old white bread. The dipping sauce recipe makes 3/4 cup.


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