Thai Basil Chicken Phyllo Rolls

Name: Thai Basil Chicken Phyllo Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 -10 Rolls
Ingredients: 2 tablespoons (30 milliliters) vegetable oil; 1 large shallot; 6 cloves garlic; 4 Red Bird's eye Chilies; 1 pound (450 grams) ground chicken; 1 1/2 tablespoons (22 milliliters) soy sauce; 1 tablespoon (15 milliliters) fish sauce; 1/2 tablespoon (7 milliliters) dark soy sauce; 1/2 tablespoon (7 milliliters) oyster sauce; 1 tablespoon cornstarch; 1 teaspoon granulated sugar; 1 cup (40 grams) packed Thai basil leaves; 8-10 phyllo sheets; 1 large egg yolk; 1 tablespoon (15 milliliters) water; sesame seeds; Sweet chili sauce

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Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
8 -10 Rolls
Course
Appetizer
Cuisine
International

Thai Basil Chicken Phyllo Rolls

Iris Warren

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A recipe for Thai Basil Chicken Phyllo Rolls! This fun fusion blends the flavors of Thai Basil Chicken with a phyllo sheet wrapping for quite the delicious treat.

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Ingredients

Servings

Thai Basil Chicken:

2 tablespoons (30 milliliters) vegetable oil plus more for brushing
1 large shallot peeled and finely chopped
6 cloves garlic peeled and minced
4 Red Bird's eye Chilies stems removed and minced
1 pound (450 grams) ground chicken
1 1/2 tablespoons (22 milliliters) soy sauce
1 tablespoon (15 milliliters) fish sauce
1/2 tablespoon (7 milliliters) dark soy sauce
1/2 tablespoon (7 milliliters) oyster sauce
1 tablespoon cornstarch
1 teaspoon granulated sugar
1 cup (40 grams) packed Thai basil leaves Holy basil if available

To assemble:

8-10 phyllo sheets defrosted if frozen
1 large egg yolk
1 tablespoon (15 milliliters) water
sesame seeds for garnish
Sweet chili sauce or other dipping sauce, optional

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Instructions

To prepare the Thai Basil Chicken:

In a wok or large pan, drizzle the oil over medium high heat.
Add the shallots and cook, stirring often, until starting to soften and turn golden.
Stir in the garlic and chilies. Cook until just fragrant, 30 seconds to 1 minute.
Add the ground chicken and cook, breaking up into small pieces with a wooden spoon, until golden and no longer pink.
In a small bowl, whisk together the soy sauce, fish sauce, dark soy sauce, oyster sauce, cornstarch, and sugar until blended and the cornstarch and sugar are dissolved.
Pour the sauce into the wok and toss to thoroughly coat the chicken. Continue to cook until the sauce has thickened and most of the moisture has disappeared.
Stir in the basil leaves and cook until just wilted, about 1 minute.
Remove from heat and allow the mixture to cool to room temperature.

To assemble:

Preheat oven to 400˚F (200˚C). Line a large rimmed baking sheet with parchment or lightly grease.
Remove the phyllo sheets from package and cover with a damp cloth.
Place about 2-3 tablespoons of the cooled Thai Basil Chicken across the center of the short side closest to you.
Fold the short end over the filling and fold in the sides to enclose the filling.
Roll the filling to the other end and place seam side down on the prepared baking sheet. Repeat with remaining filling and phyllo sheets.
In a small bowl, beat the egg yolk with water. Brush the egg mixture over the rolls and sprinkle with sesame seeds.
Bake in preheated oven until golden brown, 15-20 minutes.
Serve warm from the oven with sweet chili sauce if desired.