Vietnamese Inspired Sausage Rolls with Hoisin Glaze

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large skillet, heat sesame oil over medium heat. Add ground pork, lemongrass, ginger, and garlic. Cook, breaking up the pork with a spoon, until the pork is browned and cooked through.

Drain any excess grease from the skillet. Stir in fish sauce, soy sauce, and brown sugar. Cook for another 2-3 minutes until the sauce has thickened slightly.

Remove from heat and let the filling cool slightly.

Unfold the puff pastry sheet on a lightly floured surface. If using two sheets, slightly overlap and press together to form one large sheet. You can lightly roll out the puff pastry to make it slightly larger, but be careful not to make it too thin.

Spread the pork filling evenly over the puff pastry, leaving a 1-inch border along the edges. Be careful not to overfill.

Starting from one long edge, tightly roll up the puff pastry into a log. Pinch the seam to seal.

Using a sharp knife, cut the log into 1-inch thick slices (sausage rolls).

Place the sausage rolls onto the prepared baking sheet, seam-side down.

Brush the tops of the sausage rolls with hoisin sauce. For a browner finish, brush with a beaten egg before glazing with hoisin sauce.

Sprinkle with sesame seeds and/or chopped green onions (optional).

Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.

Let cool slightly before serving. Best served warm.