Vietnamese Inspired Sausage Rolls with Hoisin Glaze

Savory ground pork filling flavored with ginger and lemongrass, encased in flaky puff pastry and glazed with a sweet and savory hoisin sauce. A delightful Asian-inspired snack or appetizer.

Prep Time

20 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.13/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Snack•Bread•Appetiser

Cuisine:

Asian

Main Ingredient:

Pork

Mood:

Healthy

Ingredients

Servings

1lbGround Pork(Lean or regular ground pork)

£3.50

2stalksLemongrass(Finely minced, use only the tender inner parts)

£1.00

2tbspGinger(Freshly grated)

£0.30

3clovesGarlic(Minced)

£0.15

2tbspFish Sauce(Adds umami and saltiness)

£0.20

1tbspSoy Sauce(Low sodium preferred)

£0.05

1tbspBrown Sugar(Adds sweetness and helps with caramelization)

£0.05

1packagePuff Pastry(14-16 oz package, thawed)

£2.50

2tbspHoisin Sauce(For glazing)

£0.25

1tspSesame Oil(Adds nutty flavor to the filling)

£0.10

1Egg(Beaten, for egg wash (optional))

£0.30

1tspSesame Seeds(For garnish (optional))

£0.10

2Green onions(Chopped, for garnish (optional))

£0.50

Total Cost

£9.00

£1.13 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
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.
3.
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.
4.
Remove from heat and let the filling cool slightly.
5.
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.
6.
Spread the pork filling evenly over the puff pastry, leaving a 1-inch border along the edges. Be careful not to overfill.
7.
Starting from one long edge, tightly roll up the puff pastry into a log. Pinch the seam to seal.
8.
Using a sharp knife, cut the log into 1-inch thick slices (sausage rolls).
9.
Place the sausage rolls onto the prepared baking sheet, seam-side down.
10.
Brush the tops of the sausage rolls with hoisin sauce. For a browner finish, brush with a beaten egg before glazing with hoisin sauce.
11.
Sprinkle with sesame seeds and/or chopped green onions (optional).
12.
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
13.
Let cool slightly before serving. Best served warm.

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My Notes

Nutrition Information

Nutrition per serving (100g)

385 kcal / 1611 kJ

Carbs

20g

8% of RDA

Fat

26g

37% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

6 g

7% of RDA

Sodium

540 mg

23% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a spicier filling, add a pinch of red pepper flakes or a finely chopped chili to the pork mixture.

You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days.

Ensure your puff pastry is cold before using. This will help it puff up nicely in the oven.

Serve with a dipping sauce of your choice, such as sriracha mayo or sweet chili sauce.

Freezing: Baked sausage rolls can be frozen. Cool completely, then wrap individually in plastic wrap and store in a freezer bag for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.

Cooking Equipment

Oven

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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