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Kid-Friendly Chicken Egg Rolls


  • 2 sheets Pepperidge Farm Puff Pastry thawed
  • 1 1/2 c. cooked shredded chicken (use Rotisserie for faster prep)
  • 1 T. canola oil
  • 1 t. sesame seed oil
  • 1 c. carrots peeled and chopped fine
  • 1 c. broccoli florets chopped fine
  • 1/2 c. red pepper chopped fine
  • 1/2 c. green onions sliced
  • 1/3 c. hoisin sauce
  • 2 T. soy sauce
  • 1 T. sirarcha sauce
  • 1/2 t. garlic powder


  • 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.
  • 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.
  • 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.
  • 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