Baked Chinese Egg Rolls
- Thaw: 40 minutes
- Prep: 15 minutes
- Serves: 8
Made With
-
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed View Product
Ingredients & Directions
- 2 cups frozen Asian stir fry vegetables
- 1 cup diced or shredded boneless, skinless chicken breasts, cooked
- 2 tablespoons hoisin sauce
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 egg, beaten
- 1 teaspoon sesame seeds
Heat the oven to 400°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.