Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Want to take your party food game to the next level? These easy Chinese-style pork sausage rolls with char siu dipping sauce are packed with umami flavour. Dip and devour!
20g (1/2 cup) panko breadcrumbs
2 tbsp char siu sauce
1 tbsp Chinese rice wine
2 tsp light soy sauce
500g pork mince
1 egg, lightly whisked, plus extra, to brush
White pepper, to season
2 sheets frozen puff pastry, just thawed, halved
Sesame seeds, to sprinkle
char siu dipping sauce
2 tbsp hoisin sauce
1 tbsp light soy sauce
2 tbsp Chinese cooking wine
1 tsp sriracha chilli sauce
4 Method Steps
Step 1For the dipping sauce, combine the hoisin sauce(2 tbsp hoisin sauce), soy sauce (2 tsp light soy sauce), cooking wine (2 tbsp Chinese cooking wine) and sriracha (1 tsp sriracha chilli sauce) in a small bowl. Cover. Set aside at room temperature to allow flavours to develop.
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Step 2Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper. Place the breadcrumbs (20g (1/2 cup) panko breadcrumbs) in a medium bowl. Add the char siu sauce (2 tbsp char siu sauce), rice wine (1 tbsp Chinese rice wine) and soy sauce (1 tbsp light soy sauce). Set aside for 5 minutes to soak. Add the mince (500g pork mince) and egg (1 egg, lightly whisked, plus extra, to brush). Season with salt and white pepper (White pepper, to season). Stir until well combined.
Step 3Divide the mince mixture into 4 portions. Shape 1 portion into a 3cm x 24cm log. Place along the edge of 1 pastry piece. Brush opposite edge with extra egg. Roll up pastry to enclose. Place on prepared tray. Repeat with remaining pork mixture, pastry and egg.
Step 4Brush the tops of the rolls with extra egg and sprinkle with the sesame seeds (Sesame seeds, to sprinkle). Cut each roll into 6 portions. Bake for 20 minutes or until golden. Serve with the dipping sauce
All quantities above are averages