Sesame Chicken Rolls
This is a twist on spring rolls and was brought up by a friend who has eaten sesame chicken rolls in Hong Kong, so with the help from another friend, in Singapore, I modified a spring roll recipe to reflect the changes for the sesame chicken version. I have not tested this yet, but I will in the near future. Not all the ingredients will have quantities, I will figure that out when I make these. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Pastry Brush
Ingredients
- spring roll wrappers, refrigerated
- chicken breasts, or fillets
- Cheddar cheese, sliced
- 3 tablespoons tahini, aka sesame paste, Shortcut
- 3 tabelspoons water
- 1½ tablespoons brown sugar
- 1 egg yolk
- white sesame seeds
- olive oil, as needed
- 2 tablespoons water
- 1 tablespoon corn starch
Instructions
- Cut the chicken into strips lengthwise and about ½ inch square, and the strips about 3 to 3½ inches long. Maybe start with one chicken breast and test the recipe before making more, I will estimate 2-3 strips of chicken per roll.
- In a non stick pan on medium heat, add a tablespoon of olive oil. When the oil is hot, add the chicken strips and stir fry until no longer pink and just cooked through, this goes quickly as the chicken is thin strips. Don't over cook the chicken or it will be dry. Remove the chicken to a plate lined with paper towels to cool. Allow the chicken to cool completely.
- While the chicken is cooling, prepare the other items you need. The reason for letting the chicken cool is you never fill a spring roll with hot filling as they tend to break apart doing that, so let the filling cool completely.
- In a small bowl, mix together the tahini, water, and brown sugar until smooth.
- In another small bowl, add the egg yolk and lightly mix with a fork. Get a pastry brush ready.
- Slice the cheese into strips about ½½ inch wide, I am estimating 2-3 strips of cheese per roll.
- In another small bowl, mix together the 1 tablespoon of corn starch and the 2 tablespoons of water, this is your glue.
- When the chicken has cooled, now we are going to warp the rolls, and it is good if you have two people do this, one to pull the wrappers apart and one to roll. If there is only one person to assemble the riolls, Keep in mind there is a smooth side and a rough side to spring roll pastry wrappers.
- Place a pastry wrapper, smooth side down, on your work surface with one corner pointed towards you. Place 2-3 strips of chicken near the corner nearest you, so that it is closest to you without overhanging the pastry. Two strips on the bottom and one strip on top would be perfect.
- Spread some sesame paste mixture over the chicken.
- Top the chicken with 2-3 strips of cheese.
- Preheat your oven to 180°° C (350° F), line a baking sheet with foil or parchment paper.
- Now fold up the corner nearest you, over the chicken, and roll tightly away from you until you almost get near the widest part (the left and right corners). Now at this point, dip two fingers in the corn starch slurry and rub your fingers along the two edges that are pointing away from you.
- Tightly fold the left side towards the middle, then the right side towards the middle. It should look like an open envelope now.
- Continue to tightly roll away from you, ending up with the point end away from you, nicely sealed to the wrapper, and you just made a chicken spring roll. Place the roll on the prepared baking sheet.
- Repeat the process for as much chicken you have ready. Continue placing rolls on the baking sheet and keep them evenly spaced apart.
- Once your rolls are completed, brush the rolls with the egg yolk, then sprinkle with the sesame seeds.
- Bake for 25-30 minutes or until golden brown.
- Serve with a small bowl of tahini for dipping, enjoy.
Notes
Low cost.
Shortcut: Homemade Tahini (Sesame Paste).
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