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.
cost per recipe: $8.60
The price is determined by the national average.
cups frozen Asian stir fry vegetables
cup diced or shredded boneless, skinless chicken breasts, cooked
tablespoons hoisin sauce
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
teaspoon sesame seeds
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.