Puff Pastry Spring Rolls

Name: Puff Pastry Spring Rolls
Ingredients: 2 tbsp vegetable oil; 14 oz chicken breast, cut into thin strips; 1 None onion, peeled and diced; 3.5 oz mushrooms, wiped and sliced; 4 oz carrot, peeled and julienned; 3.5 oz bean sprouts; 3 oz frozen peas; 2 tbsp soy sauce, plus extra to serve; 1 lb puff pastry; 3 oz dried breadcrumbs; 1 medium egg, beaten; 4 tbsp sesame seeds; None None mint sprigs, to garnish; None None sweet chili sauce, to serve

14 ingredients

3 steps

Ingredients

2 tbsp vegetable oil
14 oz chicken breast, cut into thin strips
1 None onion, peeled and diced
3.5 oz mushrooms, wiped and sliced
4 oz carrot, peeled and julienned
3.5 oz bean sprouts
3 oz frozen peas
2 tbsp soy sauce, plus extra to serve
1 lb puff pastry
3 oz dried breadcrumbs
1 medium egg, beaten
4 tbsp sesame seeds
None None mint sprigs, to garnish
None None sweet chili sauce, to serve

Directions

1

Heat the oil in a non-stick frying pan and stir-fry the chicken over a high heat until no longer pink. Add the onion, mushrooms, carrots, bean sprouts and peas and cook for 3-4 mins, stirring constantly. Add the soy sauce, season with freshly ground black pepper and cook for another minute.
2

Preheat the oven to 400°F. Roll the pastry out very thinly on a lightly floured surface and cut into twelve 5 x 4 inch rectangles. Sprinkle each one with a few breadcrumbs and place 2 tbsp of the chicken and vegetable filling. Fold in the sides and ends of each pastry rectangle to enclose the filling, sealing with the beaten egg.
3

Place all the spring rolls on a large baking sheet lined with parchment paper. Brush with the rest of the beaten egg and sprinkle over the sesame seeds, Bake for 20 mins until crisp and golden brown. Serve hot garnished with mint sprigs, sweet chili sauce and extra soy sauce for dipping.