Asian Chicken Rolls

By clbrosnan

Ingredients

• 1/3 c chopped scallions
• 1/2 tsp ground ginger
• 1 lb boneless skinless chicken breast, cubed
• 2 Tbsp low sodium soy sauce.
• 1 tsp chili garlic sauce.
• 1 egg separated
• 1/2 can water chestnuts, chopped
• 1 sheet puff pastry
• 1 tsp each white and black sesame seeds.
• For the sauce
• 1/2 c plum jam
• 2 tbsp lime juice
• 2 tbsp water
• 1 tbsp ketchup
• 1/4 tsp each salt and red pepper flakes

Details

Servings 30

Preparation

Step 1

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

Mince scallions, ginger in a food processor. Add chicken, soy sauce, chili garlic sauce, and egg white; pulse until coarsely chopped. transfer to a bowl and fold in water chestnuts.

Roll pastry on floured surface to 14 inch square,, then have lenghtwise. Divide chicken mixture between portions of dough, spreading along the bottom edge of each piece of pastry. Roll to enclose filling and transfer to prepared baking sheet, seam side down. Beat yolk with 1 tbsp water, brush onto logs, then sprinkle with sesame seeds. Bake until golden, 20-25 minutes, let cool slightly than slice log into 1 inch pieces.

Simmer all sauce ingredients in a suacepan over medium for 5 minutes. Let cool.