Thai Chicken Rolls

These chicken rolls are real crowdpleasers, plus they’re very easy to make. In the cafe, we serve them with our raw salad of baby spinach, and grated beetroot and carrot topped with tamari-toasted seeds — it’s a great match

‍

Makes 6

500g free-range chicken breast, chopped

1 carrot, grated

1 tbsp sweet chilli sauce

100g parmesan, shaved

3 spring onions, sliced

100g panko crumbs

3 eggs

2 sheets ready-made puff pastry

Egg yolk, to brush

Sesame seeds, to sprinkle (optional)

‍

Preheat oven to 180°C. Line a baking tray with baking paper.

Place chopped chicken breast in food processor and pulse until minced. Place remaining
ingredients except pastry, into a bowl with the chicken, then season. Mix together with your
hands and shape into 6 balls.

Cut pastry into long, thin triangles, starting 7cm-wide, ending in a fine point. Place the chicken
ball at the wide end of pastry and roll pastry ball all the way to the fine-point end — the mixture
will squeeze out to fill the tube as you roll.

Brush pastry rolls with egg yolk, sprinkle with sesame seeds and place on baking tray.
Bake for 20 minutes or until golden. Serve with salad.

‍

Recipe by Heath Street Cafe

Photography by Erin Cave

‍