Asian Chicken Rolls with Plum Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken Rolls:1/3 Cup Scallions, chopped1 Tbsp Cilantro, dried1/2 tsp ground Ginger1 lb boneless, skinless Chicken breasts, ground or cubed2 Tbsp low-sodium Soy Sauce1 tsp Chili Garlic Sauce1 large Egg white, save egg yolk to the side1/2 Cup sliced Water Chestnuts, chopped1 sheet Puff pastry2 tsp sesame seedsPlum Sauce -1/2 cup Plum jam2 Tbsp Lime juice2 Tbsp Water1 Tbsp ketchup1/4 tsp red pepper flakes
Preheat oven to 400F. Line a cookie sheet with parchment paper.
In a large bowl mix together the 1st 8 ingredients for the Chicken rolls. Place in refrigerator to rest while making the plum sauce.
In a small sauce pan combine the ingredients for the Plum sauce. Simmer over medium-low heat for 5 minutes. Stirring occasionally until all of the jam has melted. Pour into a bowl and allow to cool.
Roll out the sheet of Puff pastry until it is 12-inches square. Halve lengthwise. Divide the chicken mixture between the 2 portions of pastry and spread along the bottom edge of each. Roll the dough around the chicken mixture until the dough edges overlap. Place on the prepared cookie sheet. Repeat with other puff pastry section. Beat saved egg yolk with 1 Tbsp water and brush onto Puff pastry rolls. Sprinkle with Sesame seeds and bake for 30-35 minutes until golden brown. Cut into 4 inch pieces and serve with plum sauce.
Serving Size: Makes 6 4-inch pieces, or 24 1-inch pieces
Number of Servings: 6
Recipe submitted by SparkPeople user OOPSIEDAYZ45.
In a large bowl mix together the 1st 8 ingredients for the Chicken rolls. Place in refrigerator to rest while making the plum sauce.
In a small sauce pan combine the ingredients for the Plum sauce. Simmer over medium-low heat for 5 minutes. Stirring occasionally until all of the jam has melted. Pour into a bowl and allow to cool.
Roll out the sheet of Puff pastry until it is 12-inches square. Halve lengthwise. Divide the chicken mixture between the 2 portions of pastry and spread along the bottom edge of each. Roll the dough around the chicken mixture until the dough edges overlap. Place on the prepared cookie sheet. Repeat with other puff pastry section. Beat saved egg yolk with 1 Tbsp water and brush onto Puff pastry rolls. Sprinkle with Sesame seeds and bake for 30-35 minutes until golden brown. Cut into 4 inch pieces and serve with plum sauce.
Serving Size: Makes 6 4-inch pieces, or 24 1-inch pieces
Number of Servings: 6
Recipe submitted by SparkPeople user OOPSIEDAYZ45.
Nutritional Info Amount Per Serving
- Calories: 245.2
- Total Fat: 6.5 g
- Cholesterol: 79.3 mg
- Sodium: 457.4 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 0.8 g
- Protein: 20.4 g
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