These savory chicken pastry rolls are a delightful twist on traditional egg rolls, featuring a flaky puff pastry crust and a flavorful chicken filling.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a golden crust.
Heat a non-stick skillet over medium-high heat and add a drizzle of oil.
Using a non-stick skillet prevents sticking and makes cleanup easier.
Season the chicken thighs with black pepper, kosher salt, Chinese five spice powder, and brown sugar.
Ensure the chicken is evenly coated for consistent flavor.
Cook the chicken in the skillet until browned on both sides, about 6 minutes per side. Lower the heat, cover, and cook for an additional 5 minutes or until fully cooked.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Remove the chicken from the skillet, let it rest, then chop it into small pieces and transfer to a food processor.
Letting the chicken rest helps retain its juices.
In a mixing bowl, combine sweet chili sauce, hoisin sauce, A.1. Steak Sauce, minced jalapeno, cilantro, green onions, and walnuts. Mix well.
Adjust the sauce ingredients to taste for a spicier or milder flavor.
Add a few tablespoons of the sauce mixture to the food processor with the chicken and pulse until combined.
Avoid over-processing to maintain a slightly chunky texture.
Roll out the puff pastry on a floured surface and cut into squares.
Keep the pastry cold for easier handling.
Place a portion of the chicken mixture onto each pastry square, fold the edges, and roll up tightly. Place seam-side down on a baking sheet.
Brush the edges with water to help seal the pastry.
Brush the rolls with beaten egg and bake for 20 minutes or until golden brown.
Rotate the baking sheet halfway through for even browning.
Serve the rolls warm with the remaining dipping sauce on the side.
Garnish with extra cilantro for a fresh touch.
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