Asian Chicken Rolls With Plum Sauce

Sorry this is a little out of order.For the rolls:

1/3 c. green onions, chopped
6 T. cilantro, divided
1/2 t. ground ginger
1 lb. boneless, skinless chicken breast, cubed, uncooked
2 T. soy sauce
1 t. chili garlic sauce
1 egg, separated
1/2 c. canned water chestnuts, chopped
1 sheet purchased puff pastry
1 tsp. each white and black sesame seeds

For the sauce:
1/2 c. plum jam
2 T. lime juice
2 T. water
1 T. ketchup
1/4 t. each salt and red pepper flakes

Directions:
Preheat oven to 400. Line baking sheet with parchment paper.
In a food processor mince green onions, 3 T. cilantro and ginger. Add chicken, soy sauce, chili garlic sauce, and egg white. Pulse until coarsely chopped. Transfer to a bowl and fold in water chestnuts.
Roll pastry on floured work surface to 14-inch square then half lengthwise. Divide chicken mixture between portions of dough, spreading along the bottom edge of each piece of pastry.
Roll to enclose filling and transfer to baking sheet, seam side down.
Beat egg yolk and 1 T. water, brush onto logs, then sprinkle with sesame seeds.
Bake until golden, about 20-25 minutes, let cool slightly, then slice each log into 1-inch pieces.
Simmer all sauce ingredients in a sauce pan over medium heat for 5 minutes. Let cool and then stir in remaining cilantro.

Makes 30 1-inch rolls. Total time 1 hour.

Verdict:
I enjoyed these quite a bit and the sauce that goes with them is yummy. They are fast to make. It is like take out at home. I made the mix in the morning and then put them together right before dinner time. I think I will cook them a little longer next time just to make them a little extra crispy. On a side note, I forgot to add water chestnuts. They were still good so if you don't like water chestnuts go without.