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Baked Chinese Egg Rolls

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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.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 20 minutes
  • Serves: 8
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4 16

Recipe

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

Directions

  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.

  2. 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.

  3. Bake for 20 minutes or until the pastries are golden brown.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.

When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.

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Submitted by:
Sasha M.
Date: 10/30/2009

5 star rating

"I love that there is a way to make egg rolls that are not fried. These are delicious."

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