Thai Sausage Roll Recipe

This Thai Sausage Roll Recipe is not that difficult at all and it doesn’t take much to change an ordinary sausage roll into one with a Thai influence. If you are used to making sausage rolls then apart from the change in ingredients there is no difference. These are great as finger food served with sweet chili sauce or even as a main meal served with salad. They are quite versatile and can even be frozen for later. Enjoy!


4 Slices white bread, wet and drained

750 g chicken mince

4 green onions, thinly sliced

1/4 cup sweet chili sauce

1 tbs fish sauce

1 tbs brown sugar

1 cup fresh coriander leaves, finely chopped

3 sheets frozen puff pastry, thawed

1 egg, beaten for brushing over the top of the pastry.

2 tbs sesame seeds to garnish pastry


Preheat the oven to 220 C.

Chop bread and mix the rest of the ingredients except for the sesame seeds and beaten egg.

Lay out one pastry sheet and spread the mixture down the centre lengthways.

Wrap the pastry over the filling, joining with the seam underneath. Repeat with the other 2 sheets of pastry.

Cut the pastry roll into pieces as desired. Plase the pieces on a baking tray and using a pastry brush, paint the beaten egg over the tops of the sausage rolls and spread the sesame seeds over the top.

Bake in the oven for 12-15 minutes.


Line the baking tray with non-stick baking paper.

These Thai Sausage Rolls can be frozen in a airtight container in the freezer for up to 3 months.

Store leftovers in the refrigerator for up to 3 days.

These Thai Sausage Rolls can be reheated in the over or microwave oven.

Source Tuesday December 9, 2014. Page 29 in Taste suppliment.

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