Diva Tasting: Baked Chinese Egg Rolls…

Baked Chinese Egg Rolls…


  • 2 Cups Packaged Slaw Mix Sauteed
  • 1 Lb Lean Ground Beef Sauteed And Drained
  • 1 Bundle Of Cellophane Noodles Soaked
  • 4 Tablespoons Hoisin Sauce
  • 1 Teaspoon Garlic Powder
  • 2 Tablespoons Minced Onion
  • 1 Package Egg Roll Wraps
  • 2 Eggs, Beaten
  • Toasted Sesame Seeds (as Needed)
  • 1/2 Cup Water To Seal Pastry Seams


  1. Preheat the oven to 400 degrees F.
  2. Place egg roll wraps on flat surface
  3. Saute the beef with hoisin the spices until brown salt and pepper to taste
  4. Stir the sauteed slaw, sauteed beef and hoisin sauce and spices in a large bowl. Spoon about 1/4 cup vegetable mixture on the lower third of each pastry square. Fold 2 sides over the filling to seal the ends, and roll up like a jelly roll brush the end with water to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg on all sides and sprinkle with the toasted sesame seeds, if desired.
  5. Bake for 20 minutes or until the pastries are golden brown.

Note: You may also use pastry sheets instead of egg roll wraps. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.

You may also use shredded rotisserie chicken instead of beef if desired. Serve with dipping sauce and your favorite Chinese meal.



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