Sausage rolls are loaded with the fat from the pastry and the fat from the sausage and veal mince (not to mention whatever other questionable animal is in the mince.) These are made with rice paper rolls and lean chicken mince so much less fattening than pastry, and less fiddly I think than messing about with the normal pastry.
- 7 rice paper rolls
- 500 grams of chicken mince
- 1/2 bunch coriander
- 1 tbsp of soy sauce
- 1 tbps sweet chilli sauce
- 1 x egg for the egg wash or olive oil spray
- chia seeds and sesame seeds to sprinkle on top
Chop up the coriander (or blitz in the thermo or food processor) Mix all ingredients together in a big bowl or food processor until combined.
Get a big bowl of water. Dip each rice paper roll until its damp but not soaking. I do each side of the circle, so 4 times. Lay it out flat on a damp tea towel then spread the chicken mixture across the widest part at the top, then roll just like you would with pastry. Spray with olive oil or brush the egg wash over the top, then sprinkle with chia seeds or sesame seeds. Be careful not to do too much egg wash as the rice paper can get quite moist in the oven and then the bottom doesn’t hold. Bake in the oven for approximately 20 minutes on 200 degrees, then slice into bite sizes after they’ve cooled for a few minutes.
Mix and match your fillings according to what you like such as vege sausage rolls with carrot, chilli and coriander, spinach and ricotta or beef and vegies. Just don’t let the mixture be too fatty or moist in conjunction with the egg wash otherwise the bottoms of the rice paper don’t hold.