Baked Chinese Egg Rolls2019-04-25
- Yield : 8 servings
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 15m
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- 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(R) Puff Pastry Sheets, thawed
- 1 egg, beaten
- sesame seeds
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.