These are great, I'm glad I doubled the recipe and made four logs!! I didn't have any plum jam for the sauce and used red currant jelly, all I can say is Wow, it really went well with the chicken roll!!

For the rolls....
1/3 cup chopped scallions
6 Tbsp chopped fresh cilantro, divided
1/2 tsp ground ginger
1 lb. boneless, skinless chicken breast, cubed
2 Tbsp soy sauce
1 tsp chili garlic sauce
1 egg separated
1/2 cup canned water chestnuts, chopped
1 sheet puff pastry
1 tsp each white and black sesame streets

For the sauce......
1/2 cup plum jam
2 Tbsp lime juice
2 Tbsp water
1 Tbsp ketchup
1/4 tsp salt and red pepper flakes

Pre-heat oven to 400 degrees; line a baking sheet with parchment paper.

Mince scallions,3Tbsp cilantro and ginger in a food processor. Add chicken, soy sauce,chili garlic sauce and egg white. Pulse until coarsely chopped. Transfer to a bowl and fold in chopped water chestnuts.

Roll pastry on a floured surface to a 14" square, then halve lengthwise. Divide chicken mixture between portions of dough along the bottom edge. Roll to enclose filling and transfer to prepared baking sheet, seam side down. Beat egg yolk with 1 Tbsp water and brush onto the logs and sprinkle with black and white sesame seeds. Bake until golden, 20-25 minutes, let cool slightly then slice into 1" pieces.

Simmer all sauce ingredients in a sauce pan over medium heat for 5 minutes. Let cool and stir in remaining cilantro.

Get them rolled, this is why I dont bake, I make a mess!



ready for the oven




Golden brown, finis! ( I forgot the parchment paper)



Serve with the sauce, Yummo!