Baked Chinese Egg Rolls
- Yield: 8 servings
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 40 min
- Cook: 20 min
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
- 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.
- 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.
- Bake for 20 minutes or until the pastries are golden brown.