Baked Chinese Egg Rolls

  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 40 min
  • Cook: 20 min
  • Yield: 8 servings
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Ingredients

2 cups thawed frozen stir-fry vegetables

1 cup diced or shredded cooked chicken

2 tablespoons hoisin sauce

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

1 egg, beaten

sesame seeds

Directions

  1. Heat the oven to 400 degrees F. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.
  2. Stir the vegetables, chicken and hoisin sauce in a medium bowl. Spoon about 1/4 cup vegetable mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like a jelly roll. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg and sprinkle with the sesame seeds, if desired.
  3. Bake for 20 minutes or until the pastries are golden brown.

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