Ingredients
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2 cups cooked chicken (diced or shredded)
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3/4 cup fresh mushrooms, coarsely chopped
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1/2 cup onion, chopped
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2 chilies, chopped (optional, but I say use them)
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1 -2 tablespoon hot sauce (I used Denzil's Kamakazi)
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salt & pepper
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1 (10 1/2 ounce) can cream of mushroom soup
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24 egg roll wraps
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1/2 cup carrot, grated
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1/2 cup leek, chopped
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1 cup fresh bean sprout
Instructions
- Mix all the ingredients except egg roll wraps together.
- 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.
- Line a 9x13 oven proof pan with release Foil or lightly spray with oil and place the rolls side by side, single layer.
- I managed to get 20 into the dish and then foil wrapped the remaining 4 and put them in the freezer uncooked.
- 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).
- Serve hot or at room temperature.