Tuesday, September 10, 2013

Baked Chinese Egg Rolls

Campbell's Baked Chinese Egg Rolls Recipe
cups thawed frozen stir-fry vegetables 
cup diced or shredded cooked chicken 
tablespoons hoisin sauce 
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed 
egg, beaten 
sesame seeds 

How to Make It

  • 1
    Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface.  Cuteach 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.
    campbellskitchen.com

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