Chicken Rolls

Chicken Roll

Chicken Roll


Makes 6 servings


2 teaspoons vegetable oil
1 package (10 ounces) frozen stir-fry vegetables
2 packages (8 ounces each) cooked diced chicken
1 tablespoon hot Asian chili sauce with garlic (optional)
1 tablespoon hoisin sauce
1 package (about 15 ounces) refrigerated large crescent rolls
3 tablespoons orange marmalade
1 tablespoon plus 1 teaspoon white wine vinegar
1 tablespoon plus 1 teaspoon soy sauce


  1. Preheat oven to 350°F.
  2. Heat oil in large skillet. Add frozen vegetables; cook until liquid has evaporated, stirring frequently. Add chicken, chili sauce and hoisin sauce; stir. Remove from heat. Cool 5 minutes.
  3. Separate crescent rolls on lightly floured board. Place 1/2 cup chicken filling on wide end of each roll; roll up to narrow point. Place rolls, seam side down, on ungreased baking sheet. Bake 18 to 20 minutes or until golden.
  4. Combine orange marmalade, vinegar and soy sauce. Serve as dipping sauce with Chicken Rolls.

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