Crunchy Chicken Egg Rolls With Tangy Dipping Sauce #A1

Name: Crunchy Chicken Egg Rolls With Tangy Dipping Sauce #A1
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 tablespoon olive oil; 4 boneless skinless chicken thighs, trimmed of access fat; 3 teaspoons black pepper; 2 teaspoons kosher salt; 2 teaspoons Chinese five spice powder, blend; 1 teaspoon brown sugar; 3/4 cup sweet chili sauce; 3 tablespoons hoisin sauce; 2 tablespoons A.1. Original Sauce; 1 small jalapeno, seeded and diced; 1/2 cup fresh cilantro, rough chopped, reserve 1 to 2 sprigs for garnish; 2 tablespoons green onions, sliced; 2 tablespoons walnuts, coarsely ground; 1 (1 lb) package frozen puff pastry, thawed; 1 egg, beaten

Community Pick

Submitted by Layersofflavor

"A.1. Original Sauce Recipe Contest Entry. We love crispy and crunchy foods so I was on a search to make the same without frying but instead baking…Voila! The baked chicken egg roll was born. A.1. and Asian flavors blend perfectly together for the dipping sauce. As a matter of fact, double the sauce portion of this recipe because you will crave more!"

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photo by Layersofflavor

Ready In:: 40mins
Ingredients:: 15
Serves:: 8

ingredients

1 tablespoon olive oil
4 boneless skinless chicken thighs, trimmed of access fat
3 teaspoons black pepper
2 teaspoons kosher salt
2 teaspoons Chinese five spice powder, blend
1 teaspoon brown sugar
³⁄₄ cup sweet chili sauce
3 tablespoons hoisin sauce
2 tablespoons A.1. Original Sauce
1 small jalapeno, seeded and diced
¹⁄₂ cup fresh cilantro, rough chopped, reserve 1 to 2 sprigs for garnish
2 tablespoons green onions, sliced
2 tablespoons walnuts, coarsely ground
1 (1 lb) package frozen puff pastry, thawed
1 egg, beaten

directions

Heat oven to 400 degrees.
Add oil to a medium size non-stick skillet and heat over medium high until the oil starts to shimmer. While the oil heats, rub pepper, salt, 5 spice, and brown sugar on all sides of the chicken. Cook chicken on each side until brown, approximately 6 - 8 minutes. Lower the heat, cover and cook the an additional 5 minutes or until the internal temperature reaches 165 degrees. Remove chicken from pan, let rest, rough chop and add to a food processor.
Blend the sweet chili sauce, hoisin sauce, A.1. Steak Sauce, jalapeno, cilantro, onions, and walnuts in a small bowl. Blend with a fork and remove 4 tablespoons to the food processor containing the chicken. Lightly pulsate mixture.
Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into four 5-inch squares. Spoon 1/4 cup chicken mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like an egg roll. Place the egg rolls seam-side down onto an ungreased baking sheet. Brush the egg rolls with the egg and bake for 20 minutes or until the rolls are golden brown.
Garnish with a few sprigs of cilantro and serve immediately with the sauce.
NOTES.
Time saver tip: buy a rotisserie chicken and use it to replace the skillet chicken.
If you like spicy flavors, add 1 minced chipotle pepper from a can of chipotle in adobo sauce to the sauce prior to serving.