There’s nothing like a mash-up of two classics to make for a crowd favorite. Enjoy spring rolls and sesame chicken in one satisfying mouthful, accompanied by a creamy dip with the perfect amount of heat. And with a sesame speckled wrapper, it’s too cute not to grab the attention of young and old alike.
Yields 12 rolls
- 1 1/2 –2 lb (680–910 g) pargiyot, cut into 1-inch (2 1/2 -cm) cubes
- 2 Tbsp sesame oil
- 1 1/2 cups broccoli, roughly diced
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 12 sheets phyllo dough
- 1 egg, beaten
- 2 Tbsp sesame seeds
Sesame Sauce
- 6 Tbsp ketchup
- 1/4 cup honey
- 2 Tbsp sesame oil
- 4 cloves garlic, crushed
- 1/2 –1 tsp sriracha
- salt and pepper, to taste
Miso Mayo Dipping Sauce
- 6 Tbsp mayonnaise
- 2 Tbsp maple syrup
- 1 Tbsp white miso paste
- 2 tsp Dijon mustard
- 2 tsp apple cider vinegar
- 2 tsp lemon juice
- 2 cubes frozen ginger
- salt and pepper, to taste
To prepare the sesame sauce, combine all ingredients in a bowl and set aside.
Heat sesame oil in a pan. Add the chicken and fry for 2 minutes on each side. Remove from the pan.
Add broccoli to the pan and fry for 2 minutes on each side, allowing it to char in some places. Sprinkle with garlic powder, salt, and pepper. Add the chicken back into the pan and then pour the sauce over it.
Bring to a boil; allow to simmer for 2–3 minutes. Set aside to cool.
