Baked Chinese Egg Rolls

By kas_9232

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 seed

Preparation

Step 1

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.