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Baked Chinese Egg Rolls

Baked Chinese Egg Rolls

5
(2)

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.

serves 8 pieces

Ingredients

cost per recipe: $7.08

The price is determined by the national average.

  • 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

view nutrition info

How to Make It

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.

Step 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.

Step 3

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

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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Ratings & Reviews

(2)
  • Kath12

    September 8, 2015

    Great Taste

    These are easy to make and have flavor and are a healthy version. They make a terrific snack.

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    (0) (0)
  • magali l.

    October 30, 2009

    Baked Chinese Egg Rolls

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

    Was this helpful?

    (0) (0)

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