Preheat oven to 425 °F.
Remove puff pastry from freezer to defrost at room temperature.
While pastry is thawing, finely chop the vegetables and remove crusts from bread.
Place bread in a bowl and pour over the boiling water. Allow to stand for at least 5 minutes. Squeeze out the excess moisture, discard water and pull apart.
In a large mixing bowl add the ground chicken, carrot, cabbage, onion, cilantro, garlic, lemon zest, bread pieces and spices. Using hands combine ingredients until evenly distributed.
Place filling into a piping bag. Piping bag should have an opening of 3/4 inch.
Unfold puff pastry sheets and cut each sheet in half parallel to the fold lines. Lightly brush entire surface with water.
Thickly pipe the filling 1 inch from the long edge down the pastry. Using a blunt knife, cut the meat off when you finish a row. Pipe another row next to the first. You should have two lines of piped meat next to each other on a half pastry sheet.
Repeat the above step with the other 3 half sheets of pastry.
Fold the pastry over the filling to encase it. Pinch to seal the seams. Turn the sausage roll so the seam is underneath. Cut each roll into 7 pieces.
Transfer sausage rolls to a parchment or aluminum foil lined baking tray. Bake in upper third of oven 20 minutes or until pastry is golden.
Best served hot straight out of the oven.
Sweet chili sauce may be used for dipping.
May also be served cold.
Makes 28 rolls.
Recipe may be doubled or tripled as needed.
Filling may be made a day ahead and stored in refrigerator until needed.
Traditional Australian sausage rolls (filled with pork sausage and Italian herbs) are found for sale at Australian football matches like the hotdog is here in the U.S.A. I wanted to bring the tradition of the sausage roll to the football here in the U.S.A. but give it a fresh twist with some Asian flavors.
Homemade bread may be used to make the recipe free from milk, soy, egg, sesame, corn, potato.