I love these Asian Pork Rolls. They are so simple to make, but taste like you slaved for hours. The pork filling is absolutely delicious with some wonderful crunch from water chestnuts.
Asian Pork Rolls
1 Tbs toasted sesame oil
1 lb ground pork
2 Tbs each minced fresh garlic and ginger
2 Tbs soy sauce
1 Tbs Sriracha sauce
1 (8 oz) can sliced water chestnuts, drained and chopped
1⁄2 cup minced green onions
1⁄4 cup minced fresh cilantro
2 eggs, beaten
1 pkg (17.3 oz) frozen puff pastry, thawed
1 egg + 1 Tbs water
Toasted sesame seeds
Prepared Chinese-style mustard and/or sweet and sour sauce
1. Heat sesame oil in a large skillet over medium heat. Add pork, garlic, and ginger. Cook until pork is browned and cooked through, breaking apart with a spoon until finely crumbled. Drain then return pork mixture to the skillet.
2. Stir soy sauce and Sriracha into pork mixture. Cook over medium-low heat, 1–2 minutes. Add water chestnuts, green onions, and cilantro. When mixture has cooled stir in the 2 beaten eggs.
3. Preheat oven to 425°F. Line baking sheets with parchment paper.
4. On a lightly floured work surface cut pastry sheets into thirds. Using a rolling pin, roll each third to 5–6 inches wide.
5. Spread ½ cup pork mixture down center of each cut pastry sheet.
6. Whisk together 1 egg and the tablespoon of water to make an egg wash.
7. Brush edges of pastry with egg wash. Roll up and cut each into thirds.
8. Place rolls on prepared baking sheets, seam side down. Brush tops of rolls with egg wash and sprinkle with sesame seeds.
9. Bake rolls until light brown, 18–22 minutes. Serve rolls with Chinese mustard and/or sweet and sour sauce.
Makes 18 rolls
Recipe from Cuisine At Home
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