Asian Pork Rolls

• Meat

  • 1 lb Ground pork

• Produce

  • 1/4 cup Cilantro, fresh
  • 4 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 5 Green onions

• Refrigerated

  • 3 Egg

• Canned Goods

  • 1 8 oz can Water chestnuts

• Condiments

  • 1/4 cup Chili sauce, sweet
  • 1 cup Honey mustard
  • 2 tbsp Soy sauce, low sodium
  • 3 tbsp Sriracha

• Baking & Spices

  • 1 Black pepper
  • 1/4 cup Sesame seeds

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Bread & Baked Goods

  • 2 boxes Puff pastry, frozen

Found on jocooks.com

Description

Directions

• In a large skillet heat the sesame oil. Add the ground pork, ginger and garlic to the skillet and cook until browned and cooked through, breaking it up as you go along.
• Stir in the Sriracha and soy sauce and cook for 1 more minute. Add the water chestnuts, green onions, cilantro and stir. Remove from heat and let cool for about 5 minutes.
• Preheat your oven to 425 F degrees. Line 2 large baking sheets with parchment paper.
• Season the meat mixture with pepper and stir in the 2 beaten eggs. Set aside.
• On a lightly floured surface, working with one pastry sheet at a time, cut each pastry sheet into 3. Brush the edges of each piece of cut pastry with the beaten egg. Spread about 1/4 cup to 1/2 cup of the mixture along the center of each cut pastry. Roll each piece forming a log, pinching the ends together. Cut each log into 6 pieces. 
• Transfer the rolls to the prepared baking sheets, brush them with the beaten egg and sprinkle with sesame seeds. You will probably need 2 or 3 baking sheets depending on size. 
• Bake the rolls for 20 to 25 minutes or until golden brown. 
• While the rolls are baking, prepare the sauce by whisking all the sauce ingredients together in a medium size bowl. 
• Serve the rolls with the spicy honey mustard.

Nutrition