Asian Chicken Rolls with Tangy Plum Sauce

By fcgra

Ingredients

• Rolls-
• 1/3 C. chopped scallions (about 3)
• 6 T. chopped fresh cilantro, divided (I used all of it since I wasn't making the dipping sauce)
• 1/2 tsp. ground ginger
• 1 lb. boneless, skinless chicken breasts, cubed
• 2 T. low-sodium soy sauce
• 1 tsp chili garlic sauce
• 1 egg - separated
• 1/2 C. canned water chestnuts, chopped
• 1 sheet puff pastry
• 1 tsp. each white and black sesame seeds (I used poppy and white sesame)
• Sauce-
• 1/2 C, plum jam
• 2 T. lime juice
• 2 T water
• 1 T. ketchup
• 1.4 tsp. each salt and red pepper flakes

Preparation

Step 1

Preheat oven to 400 and line baking sheet with parchment paper.

Mince scallions, add 3 T. cilanto, and ginger in a food processor. Add chicken, soy sauce, chili sauce, and egg white; pulse until coarsely chopped. Transfer to a bowl and fold in water chestnuts.

Roll pastry on a floured surface to 14-inch square, then halve lengthwise. Divide chicken mixture between portions of dough , spreading along bottom edge of each piece of pastry. Roll to enclose filling and transfer to prepared baking sheet, seam side down.

Beat yolk with one T water, bruch onto logs, then sprinkle with sesame sees.

Bake until golden, 20-25 minutes, let cool slightly, then slice each log into 1-inch pieces.

Simmer all sauce ingredients in a saucepan over medium heat for 5 minutes. let cool and add remaining cilantro.