Thai chicken sausage rolls

  • 30 mins preparation
  • 30 mins cooking
  • Makes 18 Item
  • Print


Thai chicken sausage rolls
  • 500 gram chicken mince
  • 500 gram sausage mince
  • 1 cup soft fresh breadcrumbs
  • 1/4 cup finely chopped fresh coriander
  • 2 green onions (shallots), finely chopped
  • 1 large fresh red chilli, finely chopped
  • 1 clove garlic, crushed
  • 4 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 3 teaspoon sesame seeds
Dipping sauce
  • 1/2 cup sweet chilli sauce
  • 2 tablespoon lime or lemon juice
  • 1 teaspoon fish sauce
  • 2 teaspoon finely grated fresh ginger
  • 1 green onion (shallot), finely chopped
  • 2 tablespoon water


Thai chicken sausage rolls
  • 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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