Community Pick
Crunchy Chicken Egg Rolls With Tangy Dipping Sauce #A1
photo by Layersofflavor
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 14.79 ml olive oil
- 4 boneless skinless chicken thighs, trimmed of access fat
- 14.78 ml black pepper
- 9.85 ml kosher salt
- 9.85 ml Chinese five spice powder, blend
- 4.92 ml brown sugar
- 177.44 ml sweet chili sauce
- 44.37 ml hoisin sauce
- 29.58 ml A.1. Original Sauce
- 1 small jalapeno, seeded and diced
- 118.29 ml fresh cilantro, rough chopped, reserve 1 to 2 sprigs for garnish
- 29.58 ml green onions, sliced
- 29.58 ml walnuts, coarsely ground
- 453.59 g package frozen puff pastry, thawed
- 1 egg, beaten
directions
- Heat oven to 400 degrees.
- Add oil to a medium size non-stick skillet and heat over medium high until the oil starts to shimmer. While the oil heats, rub pepper, salt, 5 spice, and brown sugar on all sides of the chicken. Cook chicken on each side until brown, approximately 6 - 8 minutes. Lower the heat, cover and cook the an additional 5 minutes or until the internal temperature reaches 165 degrees. Remove chicken from pan, let rest, rough chop and add to a food processor.
- Blend the sweet chili sauce, hoisin sauce, A.1. Steak Sauce, jalapeno, cilantro, onions, and walnuts in a small bowl. Blend with a fork and remove 4 tablespoons to the food processor containing the chicken. Lightly pulsate mixture.
- Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into four 5-inch squares. Spoon 1/4 cup chicken mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like an egg roll. Place the egg rolls seam-side down onto an ungreased baking sheet. Brush the egg rolls with the egg and bake for 20 minutes or until the rolls are golden brown.
- Garnish with a few sprigs of cilantro and serve immediately with the sauce.
- NOTES.
- Time saver tip: buy a rotisserie chicken and use it to replace the skillet chicken.
- If you like spicy flavors, add 1 minced chipotle pepper from a can of chipotle in adobo sauce to the sauce prior to serving.
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RECIPE SUBMITTED BY
Layersofflavor
Austin, 83