Asian Chicken Rolls

This recipe is courtesy of Cuisine At Home Magazine Issue #72.  If you really enjoy cooking but don’t have time/inclination towards really complex recipes, this is a fantastic magazine.  I’ve used it religiously for about three years now.

Asian Chicken Rolls with tangy plum sauce

For the rolls–

1/3 cup chopped scallions
6 Tbsp. chopped fresh cilantro, divided
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 cup canned water chestnuts, chopped
1 sheet purchased puff pastry
1 tsp each white and black sesame seeds

For the sauce–

1/2 cup plum jam
2 Tbsp. lime juice
2 Tbsp. water
1 Tbsp. ketchup
1/4 tsp each salt and red pepper flakes

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

Mince scallions, 3 tbsp. cilantro, and 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 a floured surface to 14-inch square then halve lengthwise.  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, then slice each into 1-inch pieces.

Simmer all sauce ingredients in a saucepan over medium heat for 5 minutes.  Let cool, then stir in remaining cilantro.