Asian Chicken Rolls with Plum Sauce

Chicken Rolls:
1/3 Cup Scallions, chopped
1 Tbsp Cilantro, dried
1/2 tsp ground Ginger
1 lb boneless, skinless Chicken breasts, ground or cubed
2 Tbsp low-sodium Soy Sauce
1 tsp Chili Garlic Sauce
1 large Egg white, save egg yolk to the side
1/2 Cup sliced Water Chestnuts, chopped
1 sheet Puff pastry
2 tsp sesame seeds


Plum Sauce -
1/2 cup Plum jam
2 Tbsp Lime juice
2 Tbsp Water
1 Tbsp ketchup
1/4 tsp red pepper flakes

Chicken Rolls and Plum Sauce an be prepared a day ahead of time. Store in refrigerator until ready to cook the rolls. Cut into 1 inch sections to make great appetizers also.

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.