A wonderful aromatic flavour explosion with a slight spicy edge rolled into crispy and golden pastry, these spicy Thai chicken rolls are a taste sensation.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

spicy Thai chicken rolls

• 500g chicken breast mince
• ½ red onion, finely diced
• 1 zucchini, grated and excess
• 3 sheets puff pastry
• 1 tablespoon sesame seeds
• 2 eggs

for the paste

• ½ bunch coriander (including roots), washed well, roots finely diced, leaves coarsely chopped
• 1 small knob ginger, peeled and grated
• 2 teaspoons fish sauce
• 1 teaspoon sugar
• 3 cloves garlic, minced
• 3 red chilies, finely diced
• 3 cm lemongrass, bruised and finely chopped
• 1 tablespoon fresh lime juice

OR

• 3 tablespoons good quality Thai green curry paste

Preheat the oven to 180 degrees. If you are making the paste, put all of the ingredients into a food processor and blend until smooth. In a large bowl combine the chicken, Thai paste, onion, zucchini and one egg (beaten) until well mixed through. On a clean bench, lay out the pastry, allow to thaw and cut each sheet in half horizontally. With your hands evenly spread the mixture horizontally along the middle of each sheet of pastry in a sausage shape around 5cm wide and 2 cm high, allowing a few centimetres of exposed pastry around the chicken mix. Roll the pastry away from you to cover the chicken and form a roll with the join on the bottom and place on a baking tray lined with baking paper. Cut each roll into 3 even sections and brush with beaten egg then sprinkle with sesame seeds. Bake in the oven for around 45 minutes, or until the pastry is golden brown. Check one to make sure it is cooked through. Serve hot with sweet chilli sauce. Makes 18