Puff Pastry Spring Rolls

Name: Puff Pastry Spring Rolls
Ingredients: 2 tablespoons vegetable oil; 14 ounces chicken breast cut into thin strips; 1 onion peeled and diced; 3 1/2 ounces mushrooms wiped and sliced; 4 ounces carrot peeled and julienned; 3 1/2 ounces bean sprouts; 3 ounces frozen peas; 2 tablespoons soy sauce plus extra to serve; 1 pound puff pastry; 3 ounces dried breadcrumbs; 1 medium egg beaten; 4 tablespoons sesame seeds; mint sprigs to garnish; sweet chili sauce to serve

14 ingredients

3 steps

Ingredients

2 tablespoons vegetable oil
14 ounces chicken breast cut into thin strips
1 onion peeled and diced
3 1/2 ounces mushrooms wiped and sliced
4 ounces carrot peeled and julienned
3 1/2 ounces bean sprouts
3 ounces frozen peas
2 tablespoons soy sauce plus extra to serve
1 pound puff pastry
3 ounces dried breadcrumbs
1 medium egg beaten
4 tablespoons sesame seeds
mint sprigs to garnish
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.