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.
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 20 minutes
  • Serves: 8



  • 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


  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.

Rolled Recipe

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