Thai chicken sausage rolls

Recipe from: 28 June 2010
poultry, recipes, low-fat

Ingredients 16
Servings 2
Minutes 1 hour


Serving Change
  • 500 g raw chicken breast, skinned
  • 3 spring onions or 1\2 small onion, finely chopped
  • 60 ml fresh coriander leaves, finely chopped
  • 1\2 fresh chilli, finely chopped or 5 ml dried chilli flakes or ground chilli
  • 15 ml fresh lime or lemon juice
  • 30 ml fish sauce or soya sauce
  • 2 eggs, beaten
  • 10 ml brown sugar
  • 7.5 ml fresh ginger root, grated
  • 2 cloves garlic, peeled and finely chopped or 5 ml crushed garlic
  • 5 slices low GI bread, crumbed
  • 1.25 ml salt
  • Freshly ground black pepper to taste4 sheets phyllo pastry
  • 30 ml low fat milk, for sealing the pastry
  • 1 egg, beaten (for glazing)
  • 30 ml sesame seeds


1 hour
Finely chop the chicken breasts, or mince if your prefer.

Place the chopped chicken in a large bowl and add the spring onions or onions, coriander, chilli, lime or lemon juice, fish or soya sauce, eggs, sugar, ginger, garlic, breadcrumbs, salt and pepper.

Mix together until well combined. Be careful not to over-mix or the rolls will be very dense. Set aside.

Lay out a sheet of phyllo pastry, brush the whole sheet with milk and fold in half widthwise. Brush the entire top layer with milk.

Keep the other sheets of pastry moist under a damp tea towel while working with the first sheet.

Place a quarter (about one cup) of the chicken mixture along one long edge of the pastry sheet and roll into a long thin sausage roll, starting on the chicken side.

Repeat the process with the other pastry sheets and chicken filling.

Place the four long sausage rolls on a lightly greased baking sheet, and brush with the beaten egg. Sprinkle with sesame seeds.

Freeze for 20-30 minutes to make cutting into mini rolls a little easier.

After 15 minutes preheat the oven to 180ºC

Remove the chicken rolls from the freezer and carefully cut into 4 cm lengths – about nine chicken rolls per long sausage.

Bake the sausage rolls on the baking sheet for 15-20 minutes.

Turn on the grill and brown under the grill for a minute or two. Be careful as phyllo burns very easily.

Remove from the oven and cool on a wire rack.

Serve six mini sausage rolls per person with two salads or two to three cooked vegetables to make a main meal. Alternatively, serve three mini sausage rolls per person with a large salad to make a light lunch or serve two mini sausage rolls as a snack.


Read more on: poultry  |  recipes

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