Baked Chinese Egg Rolls

Campbell's Baked Chinese Egg Rolls Recipe

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.

At a glance

Prep

15 min.

Total

1 hr. 15 min.

Serves

8

Thaw: 40 min.

Bake: 20 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

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

How to Make It

  • 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.

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RID#60107

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