Baked Chinese Egg Rolls

By pattie_d

Ingredients

• 2 cups thawed frozen stir-fry vegetables
• 1 cup diced or shredded cooked chicken
• 2 tbsp. hoisin sauce
• 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1 egg, beaten
• Sesame seed

Details

Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from puffpastry.com

Preparation

Step 1

Directions

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.