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Thai Chicken Sausage Rolls

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Thai Chicken Sausage Rolls

Thai Chicken Sausage Rolls

S. Wongkaew

Sausage rolls are perfect finger food for a parties. They are easy and quick to make, they look and smell great and you can try all sorts of flavor combinations.

These particular sausage rolls have been given a Thai twist!

The use of garlic, chili, cilantro and some fish sauce to salt the chicken filling, adds a distinctly Thai flavor.

Serve them hot with some Thai sweet chili sauce for dipping.

Check out these simple step-by-step instructions on how to prepare sausage rolls.


  • 450 grams (15.75 oz) of ground chicken
  • 2 eggs
  • 1.5 Tbsp of fish sauce
  • 1/2 white onion, diced
  • 1/2 dried chili, chopped
  • 1/4 cup of finely chopped cilantro
  • 3-4 cloves of garlic, crushed
  • 4-5 sheets of frozen puff pastry
  • Thai sweet chili sauce for dipping
  • Flour for rolling
  • Sesame seeds or cumin seeds for sprinkling


  1. Thaw the puff pastry and refrigerate until needed.
  2. Heat the oven to 350F.
  3. Line a baking sheet with greased paper.
  4. Add the ground chicken, chopped cilantro, chili, egg, fish sauce and crushed garlic to a blender or food processor.
  5. Blend until mixture becomes relatively smooth like sausage meat.
  6. Meanwhile, cut the pastry into squarish rectangles and brush one edge with beaten egg.
  7. Put some chicken mixture into the middle of the pastry.
  8. Fold the pastry over and seal it carefully. Lift the whole thing up and turn it over so that the sealed edge is underneath.
  9. Snip the ends of the sausage roll to ensure that it is neat and that meat isn't falling out. Repeat the process.
  10. Brush the tops of the sausage rolls with beaten egg and then sprinkle on sesame or cumin seeds.
  11. Place the rolls on the lined baking sheet and bake for 20-25 minutes or until golden brown.
  12. Serve with Thai sweet chilli sauce.
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