Kid-Friendly Chicken Egg Rolls

puff pastry egg rolls

This was our dinner last night. Both children gobbled it up. Caleb had seconds. Utilizing a rotisserie chicken and frozen Puff Pastry made quick work of this meal. I already had the hoisin sauce on-hand from making these lettuce wraps. The rolls contain plenty of fresh veggies and I served them with a baby spinach and mandarin orange salad. For the dressing, I simply whisked together a little oil, vinegar and pinch of salt. I hope you enjoy these as much as we did!

Kid-Friendly Chicken Egg Rolls
Write a review
  1. 2 sheets Pepperidge Farm Puff Pastry, thawed
  2. 1 1/2 c. cooked, shredded chicken (use Rotisserie for faster prep)
  3. 1 T. canola oil
  4. 1 t. sesame seed oil
  5. 1 c. carrots, peeled and chopped fine
  6. 1 c. broccoli florets, chopped fine
  7. 1/2 c. red pepper, chopped fine
  8. 1/2 c. green onions, sliced
  9. 1/3 c. hoisin sauce
  10. 2 T. soy sauce
  11. 1 T. sirarcha sauce
  12. 1/2 t. garlic powder
  1. Preheat oven to 400 degrees. Unfold thawed puff pastry and roll out so it's about an inch bigger on all sides. Cut each into four equal rectangles.
  2. In a large, non-stick skillet, heat the oils to medium heat. Add carrots and cook for 5-6 minutes until beginning to soften. Add the rest of the vegetables and cook, stirring occasionally for another 5 or so minutes. Add the shredded chicken, sauces, and garlic powder. Stir well to combine and remove from heat.
  3. Evenly distribute filling among the 8 pieces of puff pastry (about 1/2 cup). Fold 2 sides inward, and then roll up like a burrito.
  4. Place rolls, seam side down, on a baking sheet. Bake for 20-25 minutes, or until puffed and golden brown.
Adapted from Campbell's Kitchen
Foodtastic Mom