Ingredients
- 1 tablespoon sesame oil
- 1 pound ground pork
- 1 tablespoon fresh ginger (minced)
- 4 cloves garlic (minced)
- 1 tablespoon Sriracha sauce
- 2 tablespoon soy sauce (low sodium)
- 8 ounce water chestnuts (1 can, drained and chopped)
- 5 green onions (chopped)
- ¼ cup cilantro (fresh, chopped)
- ½ teaspoon pepper (or to taste)
- 2 eggs (beaten)
- 2 boxes frozen puff pastry ((4 sheets in total))
For Topping
- 1 egg (beaten, for egg wash)
- ¼ cup sesame seeds
For Sauce
- 1 cup honey mustard
- ¼ cup sweet chili sauce
- 2 tablespoon Sriracha sauce
Instructions
- 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℉. 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 ¼ cup to ½ 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.
