Thai inspired chicken rolls (High Fibre)

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Makes 16 rolls, approximately 4 grams of fibre per serve
Ingredients - ‘Pastry’
  • 8 slices of wholemeal wholegrain bread, crusts removed (save half the crusts)
  • Olive oil spray
  • 1 beaten egg
  • 2 tablespoons of sesame seeds for decoration
Ingredients - Filling
  • 500 grams of chicken mince
  • Four green onions sliced finely
  • 1 tablespoon of fish sauce
  • 1 tablespoon of honey
  • 1 cup of finely chopped coriander
  1. Pre heat oven to 180C
  2. Place the wholemeal wholegrain bread crusts in a bowl and add warm water, place aside
  3. On an olive oil sprayed surface place the wholegrain bread squares and spray their top surface
  4. With a rolling pin roll over the bread squares to lightly flatten the bread, cut the squares into halves (16 halves)
  5. Remove the crusts from the water and squeeze gently place in a large bowl
  6. Place all filling ingredients into a bowl with the squeezed crusts and mix thoroughly
  7. Divide filling into 16 even balls
  8. Take each ball and form a roll, then place down one side of a bread half and roll the content to ensure one end overlaps the other by at least 3 cms
  9. Place each roll overlap side down on a greased baking tin
  10. Repeat until all rolls are finished and then baste with beaten egg
  11. Sprinkle sesame seeds on top bake for 15-20 minutes until cooked through and golden on top
  12. Serve with sweet chilli sauce