This recipe is private

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


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)


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.

About this Recipe

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