Thai Basil Chicken Phyllo Rolls

thai chicken phyllo rolls (6 of 7)

I’ve had an abundance of Thai basil in my garden this year and these Thai Basil Chicken Phyllo Rolls were a great way to put the basil to use. Chicken is combined with garlic, ginger, lemongrass, bell pepper, Thai basil, and seasonings; wrapped in phyllo sheets; and baked. If you don’t feel like wrapping them, the filling can be served with rice for a quick meal.thai basil chicken phyllo rolls

Thai Basil (Horapha, Hun Que) is a type of sweet basil with purple stems, purple flowers, and small narrow green leaves. It is originally from Southeast Asia and common in Thai, Vietnamese, Cambodian, and Laotian cuisine. Horapha is the sweeter of the Thai basils, with a hint of anise flavor. I have seen Thai basil at the local Asian food market, but I enjoy growing my own during the summer. I have been able to find the plants and seeds from Home Depot. The seeds are also available on Amazon: Organic Thai Basil and David’s Herb Basil Asian Sweet Thai .
thai chicken phyllo rolls (7 of 7)

Thai Basil Chicken Phyllo Rolls

Prep Time: 40 minutes

Cook Time: 20 minutes

32 rolls

Thai Basil Chicken Phyllo Rolls

Ingredients

8 cloves garlic

1 inch fresh ginger, chopped

4 stalks lemongrass, chopped

1/2 red bell pepper, chopped

1 pound boneless, skinless chicken breast, chopped

2 handfuls Thai basil, divided

1/2-2 tablespoons crushed red pepper

4 teaspoons soy sauce

2 teaspoons fish sauce

1 tablespoon cornstarch

1 lemon, juiced, divided

salt to taste

2 tablespoons olive oil, + additional for brushing phyllo

1 pound phyllo sheets

Topping:

2 eggs

2 tablespoons water

Sesame seeds for garnish

In the bowl of a food processor, add garlic, ginger, lemongrass, and bell pepper. Pulse until finely chopped. Add the chicken breasts and pulse until finely chopped, but not completely ground. Place the mixture in a large bowl.

Thinly slice the Thai basil and add 2 tablespoons to the chicken mixture. Stir in crushed red pepper, soy sauce, fish sauce, cornstarch, splash of lemon juice, and salt. Cover and refrigerate for at least 30 minutes.

Drizzle olive oil in a large wok or skillet over high heat. Add chicken and cook, stirring constantly and breaking up the pieces, until browned, 5-7 minutes. Remove from heat and stir in remaining lemon juice and Thai basil.

Preheat oven to 400 degrees F and line 2 baking sheets with parchment or lightly grease. Remove the phyllo sheets from package and cover with a damp cloth.

Place one sheet on work surface and brush with olive oil. Fold in about 1 inch on the long sides. Place a couple of tablespoons of filling across a short side, leaving a 1 inch border. Fold the short end over the filling and fold in the sides again to enclose the filling. Roll the filling to the other end and place seam side down on prepared baking sheet. Repeat with remaining filling and phyllo sheets.

In a small bowl, beat eggs 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 immediately.

Adapted from Picture the Recipe

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1 comment

  1. […] Thai Basil Chicken Phyllo Rolls Thai Basil Chicken Phyllo Rolls- Baked instead of fried!For full “Thai Basil Chicken Phyllo Rolls” recipe click here […]

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