Asian Pork Rolls

The rolls can be made ahead and frozen up to the point of brushing with egg wash and topping with sesame seeds. Add egg wash and sesame seeds and bake rolls as directed

Makes: 18 rolls; Total time: 1 hour

HEAT:
11Tbsp. toasted sesame oil
11lb. ground pork
22Tbsp. each minced fresh garlic and ginger
STIR IN:
22Tbsp. low-sodium soy sauce
11Tbsp. Sriracha sauce
11can sliced water chestnuts (8 oz.) drained and chopped
12 1/2cup minced scallions
14 1/4cup minced fresh cilantro
22 eggs, beaten
CUT:
11box frozen puff pastry(17.3 oz.), thawed
11 egg + 1 Tbsp. water
Toasted sesame seeds
Prepared Chinese-style mustard

Heat oil in a large skillet over medium. Add pork, garlic, and ginger. Cook pork until browned and cooked through, crushing with a potato masher until fine; drain drippings and return pork mixture to the skillet.

Stir in soy sauce and Sriracha and heat over medium-low, 1–2 minutes. Add water chestnuts, scallions, and cilantro; when cool, stir in beaten eggs.

Preheat oven to 425°. Line baking sheets with parchment paper.

Cut pastry sheets on a lightly floured work surface into thirds. Using a rolling pin, roll each third to 5–6 inches wide. Spread ½ cup pork mixture down center of each cut pastry sheet. Whisk together 1 egg and water. Brush edges of pastry with egg wash. Roll up and cut each into thirds; transfer to prepared baking sheets, seam side down. Brush tops of rolls with egg wash and sprinkle with sesame seeds. Bake rolls until light brown, 18–22 minutes. Serve rolls with Chinese mustard.

Nutrition Information
Per roll: 199 cal; 14g total fat (4g sat); 28mg chol; 264mg sodium; 11g carb; 1g fiber; 7g protein