Thai Basil Chicken Phyllo Rolls
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Unrated
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
8 -10 Rolls
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Course
Appetizer
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Cuisine
International
Thai Basil Chicken Phyllo Rolls
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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
Thai Basil Chicken:
- 2 tablespoons vegetable oil plus more for brushing, 30 milliliters
- 1 shallot peeled and finely chopped, large
- 6 cloves garlic peeled and minced
- 4 Red Bird's eye Chilies stems removed and minced
- 1 pound ground chicken 450 grams
- 1 1/2 tablespoons soy sauce 22 milliliters
- 1 tablespoon fish sauce 15 milliliters
- 1/2 tablespoon dark soy sauce 7 milliliters
- 1/2 tablespoon oyster sauce 7 milliliters
- 1 tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1 cup Thai basil leaves Holy basil if available, packed, 40 grams
To assemble:
- 8-10 phyllo dough defrosted if frozen, sheets
- 1 egg large, yolk
- 1 tablespoon water 15 milliliters
- sesame seeds for garnish
- sweet chili sauce or other dipping sauce, optional
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.
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