Chicken Rolls With Plum Sauce |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A truly tasty make ahead appetizer.Asian influenced ingredients wrapped in light fillo pastry. This can be made a day ahead and kept covered in the refrigerator or the cooked rolls can be frozen for a month. Lovely zesty ginger and chilli flavours. They simply fly off the plate! Ingredients:
500 g minced chicken |
3 green shallots, finely chopped |
1 garlic clove, crushed |
1 teaspoon fresh ginger, grated |
2 teaspoons light soy sauce |
10 sheets phyllo pastry |
125 g butter, melted |
2 tablespoons sesame seeds |
1/2 cup bottled plum sauce |
2 teaspoons dry sherry |
1 teaspoon fresh ginger, grated |
2 teaspoons brown sugar |
1/4 teaspoon chili powder |
2 teaspoons cornflour |
1/2 cup water |
Directions:
1. Combine first 5 ingredients up to and including soy sauce in a bowl and mix well.
2. Cut 1 sheet of pastry into 3 even strips lengthways and brush with butter.
3. Put a heaped teaspoon of chicken mixture along the narrow end of each strip and roll up pastry, tucking in the sides.
4. Repeat with the rest of the pastry, butter and chicken mixture.
5. Place rolls on greased oven trays, brush them with remaining butter and sprinkle with sesame seeds.
6. Bake in a moderately hot oven, 180 degree celcius for about 15 minutes, or until golden brown and cooked.
7. Serve with plum sauce.
8. Plum Sauce:.
9. Combine first 5 ingredients for plum sauce in a small saucepan.
10. Blend cornflour with the water and add to sauce, stirring over medium heat until mixture boils and thickens.
11. Note: This sauce can easily be made by combining ingredients in a microwave safe bowl and cooking in the microwave on high for 3 minutes.
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