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.

Preheat oven to 375°F (190°C).

Defrost the phyllo dough. Cut the sheets in half. To assemble, lay two layers of dough flat on the counter. Put 2 Tbsp of the chicken-broccoli filling in the center of the dough and roll it up egg roll style by tucking in the edges and rolling it up, starting with the side of the filling. Lay it on a baking sheet, seam side down. Repeat with the rest. When all assembled, coat them with egg wash and sprinkle with sesame seeds.

Bake for 15–20 minutes, or until nicely golden. If you have convection bake, use it but watch them, as they will be done sooner.

To prepare the miso mayo dipping sauce, mix all ingredients until well combined.

Serve spring rolls sliced in half with some sauce on the side.