Thai Basil Chicken Phyllo Rolls
A recipe for Thai Basil Chicken Phyllo Rolls! This fun fusion blends the flavors of Thai Basil Chicken with a phyllo sheet wrapping for quite the delicious treat.
Servings 8 -10 Rolls
Ingredients
Thai Basil Chicken:
- 2 tablespoons (30 milliliters) vegetable oil plus more for brushing
- 1 large shallot peeled and finely chopped
- 6 cloves garlic peeled and minced
- 4 red bird's eye chilies stems removed and minced
- 1 pound (450 grams) ground chicken
- 1 1/2 tablespoons (22 milliliters) soy sauce
- 1 tablespoon (15 milliliters) fish sauce
- 1/2 tablespoon (7 milliliters) dark soy sauce
- 1/2 tablespoon (7 milliliters) oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1 cup (40 grams) packed Thai basil leaves Holy basil if available
To assemble:
- 8-10 phyllo sheets defrosted if frozen
- 1 large egg yolk
- 1 tablespoon (15 milliliters) water
- Sesame seeds for garnish
- Sweet chili sauce or other dipping sauce, optional
Instructions
To prepare the Thai Basil Chicken:
- In a wok or large pan, drizzle the oil over medium high heat.
- Add the shallots and cook, stirring often, until starting to soften and turn golden.
- Stir in the garlic and chilies. Cook until just fragrant, 30 seconds to 1 minute.
- Add the ground chicken and cook, breaking up into small pieces with a wooden spoon, until golden and no longer pink.
- In a small bowl, whisk together the soy sauce, fish sauce, dark soy sauce, oyster sauce, cornstarch, and sugar until blended and the cornstarch and sugar are dissolved.
- Pour the sauce into the wok and toss to thoroughly coat the chicken. Continue to cook until the sauce has thickened and most of the moisture has disappeared.
- Stir in the basil leaves and cook until just wilted, about 1 minute.
- Remove from heat and allow the mixture to cool to room temperature.
To assemble:
- Preheat oven to 400˚F (200˚C). Line a large rimmed baking sheet with parchment or lightly grease.
- Remove the phyllo sheets from package and cover with a damp cloth.
- Place about 2-3 tablespoons of the cooled Thai Basil Chicken across the center of the short side closest to you.
- Fold the short end over the filling and fold in the sides to enclose the filling.
- Roll the filling to the other end and place seam side down on the prepared baking sheet. Repeat with remaining filling and phyllo sheets.
- In a small bowl, beat the egg yolk with water. Brush the egg mixture over the rolls and sprinkle with sesame seeds.
- Bake in preheated oven until golden brown, 15-20 minutes.
- Serve warm from the oven with sweet chili sauce if desired.