Source: Campbell's Recipes

Baked Chinese Egg Rolls
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.
Serves: 8 pieces
Prep Time: 15 minutes
Cook Time: 20 minutes


2 cups thawed frozen stir-fry vegetables
1 cup diced or shredded cooked chicken
2 tablespoons hoisin sauce
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg, beaten
sesame seed

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.