Friday, January 25, 2013

Oriental Chicken Rolls


Sausage rolls can hide a multitude of sins (or vegetables some people call them). Things like the bamboo shoots I mentioned at my last Mystery Ingredient Monday that were taking up valuable pantry space made it into these Oriental flavoured chicken sausage rolls. About the only 'bad' thing here is the puff pastry but you can buy that in a lighter version now or you could use filo pastry if you wanted to go lighter still.


My 'fickle' daughter wouldn't try these but I was impressed with a little boy I had over for a play date and he is just as fussy but gobbled one of these up.

You could use pork or turkey mince if you like. Its just a matter of getting all the vegetables grated finely enough to make a smooth mix, add your herbs and spices, an egg and then something to thicken them. In this instance, I used quinoa but would normally use oats or breadcrumbs.


Spoon or pipe the mixture onto pastry, roll until just joined, brush edge with a beaten egg and cut pastry. I made two long rolls per standard sheet of pastry.


Think outside the square. Stock your pantry with staple ingredients so you could change up standard dishes like turning a humble chicken sausage roll into something with flavours from the Orient.

Oriental Chicken Rolls
 
  • 250gm chicken mince
  • 1/2 grated red onion
  • 2 tbs finely chopped tinned bamboo shoots
  • 2 cloves garlic, crushed
  • fresh or tube coriander
  • fresh or ground ginger
  • 1 tbs soy sauce
  • 1 tsp sesame oil
  • chilli, optional
  • tube lemongrass, optional
  • 1 egg, beaten
  • 1/2 cup quinoa (or oats)
  • 2 sheets puff pastry
  • 1 egg beaten for brushing
  1. Mix mince, onion, bamboo shoots, garlic, coriander, ginger, chilli, lemongrass, egg and quinoa and combine really well.
  2. Spoon or pipe mixture onto pastry. Roll until pastry has just joined, brush with beaten egg. Leave as is and cut once cooked or cut into smaller shapes before cooking.
  3. Brush with beaten egg and bake in a 180 deg C oven for approx 25 mins or until golden.
  4. Serve with sweet chilli or apricot ( mixture of apricot jam and BBQ sauce) sauce.

14 comments:

  1. These Oriental rolls looks so good!

    Sinea from Ducks 'n a Row

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  2. Ann,

    These look so golden and delicious! I am happy at least one of the kids ate them.

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  3. gosh, i'll have to try those myself. my tummy is grumbling! thanks for the recipe!

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  4. What an interesting idea, sort of egg rolls in a puff pastry wrap? Good idea, will try!
    Jenna

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  5. These look delicious. Need to try these! Stopping by from Foodie Friday.
    ~Rina

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  6. I've never even made chicken rolls, but your switch to an oriental filling sounds delicious

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  7. Hi, These chicken rolls are so amazing.They look so good and I would love to try them. I would love to follow your blog. Would you be interested to to know about Filipino Fusion Food? thats what I do.. If you have time, do come and visit me too. thanks...see yah. http://www.kocinadepinaysg.com

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  8. I was looking at this dish before... love the use of lower cal and fat chicken and quinoa in it... interesting. Thanks for sharing it on foodie friday.

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  9. These look delicious! I would love for you to share this or any of your great ideas at the link party going on now (and every Saturday through Tuesday) at 'Or so she says ...' Hope to see you there! www.oneshetwoshe.com

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  10. Thank you for sharing these at the Pre Super Bowl Party!! I just shared them on Facebook and pinned to my Super Bowl Board:)

    Have a great day!!!
    http://www.myturnforus.com/

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  11. Thank you for sharing this wonderful recipe!! It sure looks delicious! Lynn H @ Turnips 2 Tangerines

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  12. Anne, what time should I stop by for dinner?

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  13. These rolls look super tasty… thanks for bringing them to Food of the World.

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