Asian Pork Rolls

By saratdade

Ingredients

• 1 Tbsp. toasted sesame seeds
• 1 lb. ground pork
• 2 Tbsp. each minced fresh garlic and ginger
• 2 Tbsp. low-sodium soy sauce
• 1 Tbsp. Sriracha sauce
• 1 can sliced water chestnuts (8 oz), drained and chopped
• 1/2 cup minced scalions
• 1/4 cup minced fresh cilantro
• 2 eggs, beaten
• 1 box frozen puff pastry, thawed (17.3 oz)
• 1 egg + 1 Tbsp. water
• Prepared Chinese-style mustard

Preparation

Step 1

Heat oil in a large skillet over medium.
Add pork, garlic, and ginger.
Cook pork until browned and cooked through, crushing with a potato masher until fine; drain drippings and return pork mixture to the skillet.
Stir in soy sauce and Sriracha and heat over medium-low, 1-2 minutes.
Add water chestnuts, scalions, and cilantro; when cool, stir in beaten eggs.
Preheat oven to 425.
Line baking sheets with parchment paper.
Cut pastry sheets on a lightly floured work surface into thirds.
Using a rolling pin, roll each third to 5-6 inches wide.
Spread 1/2 cup pork mixture down center of each cut pastry sheet.
Whisk together 1 egg and water.
Brush edges of pastry with egg wash.
Roll up and cut each into thirds; transfer to prepared baking sheets, seam side down.
Brush tops of rolls with egg wash and sprinkle with sesame seeds.
Bake rolls until light brown, 18-22 minutes.
Serve rolleswith Chinese mustard.