Chicken Egg Roll Enchiladas

Name: Chicken Egg Roll Enchiladas
Ingredients: 2 cups cooked chicken (diced or shredded); 1 cup fresh bean sprout; 3/4 cup fresh mushrooms, coarsely chopped; 1/2 cup leek, chopped; 1/2 cup onion, chopped; 1/2 cup carrot, grated; 2 chilies, chopped (optional, but I say use them); 1 -2 tablespoon hot sauce (I used Denzil's Kamakazi) (optional); salt & pepper; 1 (10 1/2 ounce) can cream of mushroom soup; 24 egg roll wraps

11 ingredients

6 steps

Ingredients

2 cups cooked chicken (diced or shredded)
1 cup fresh bean sprout
3/4 cup fresh mushrooms, coarsely chopped
1/2 cup leek, chopped
1/2 cup onion, chopped
1/2 cup carrot, grated
2 chilies, chopped (optional, but I say use them)
1 -2 tablespoon hot sauce (I used Denzil's Kamakazi) (optional)
salt & pepper
1 (10 1/2 ounce) can cream of mushroom soup
24 egg roll wraps

Directions

1

Mix all the ingredients except egg roll wraps together.
2

Put 2 to 2 1/2 tbsp of filling in each wrap, fold in the sides and then flip up the top and bottom or do your conventional egg roll fold.
3

Line a 9x13 oven proof pan with release Foil or lightly spray with oil and place the rolls side by side, single layer.
4

I managed to get 20 into the dish and then foil wrapped the remaining 4 and put them in the freezer uncooked.
5

Mist the tops of the egg rolls with oil (I like to use lite olive oil). Bake in 350°F oven for 20 minutes or until they are golden on top, flip the rolls to brown the bottoms mist the bottoms as well with oil and continue baking for a further 20 minutes (approx).
6

Serve hot or at room temperature.