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Chinese Egg Rolls

Russ Myers


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. You'll never find easier egg roll recipes.


★★★★★ 1 vote

8 Servings
15 Min
20 Min


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2 c
thawed frozen stir-fry vegetables
1 c
diced or shredded cooked chicken
2 Tbsp
hoisin sauce
1 pkg
(17.3 ounces) pepperidge farmĀ® puff pastry sheets, thawed
egg, beaten
sesame seeds (as needed)

How to Make Chinese Egg Rolls


  • 1Preheat the oven to 400 degrees F. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.
  • 2Stir 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.
  • 3Bake for 20 minutes or until the pastries are golden brown.

Printable Recipe Card

About Chinese Egg Rolls

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese

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