Step 1

Preheat oven to 200°C. Line 2 baking trays with baking paper. Place mince, breadcrumbs, spring onion, coriander, curry paste, sugar, fish sauce and lime juice in a bowl. Use your hands to mix until combined. Divide into 4 portions.

Step 2

Cut each pastry sheet in half. Place 1 pastry half on a clean work surface. Shape one portion of mince mixture into a 3cm x 24cm log. Place along 1 long edge of the pastry half. Roll up to enclose the filling. Lightly brush with a little egg and sprinkle with sesame seeds. Cut into 6 pieces and place on a lined tray. Repeat, in batches, with remaining pastry halves, mince mixture, egg and sesame seeds.

Step 3

Bake, swapping trays halfway through cooking, for 30 mins or until the pastry is puffed and chicken is cooked through.

Step 4

Meanwhile, to make the dipping sauce, combine sugar and boiling water in a heatproof bowl. Stir until the sugar dissolves. Add fish sauce, vinegar, lime juice and chilli, if using. Stir to combine.

Step 5

Place the sausage rolls on a serving platter. Serve with the dipping sauce.