Baked Chinese Egg Rolls
These delicious, puff pastry egg rolls are baked, not fried - plus they're filled with a tempting chicken and vegetable combination that's perfectly seasoned with a touch of prepared sesame-ginger salad dressing. You'll never find easier egg roll recipes.
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Preparation Time15 min
Cooking Time20 min
- 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 (as needed)
Preheat 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.