Prep 25 mins
Cook 40 mins
I wanted to make up a batch of something to have something to warm up when I didn't have time to fuss, put some in the freezer and yet have something healthy. Aha I thought, I have some cooked chicken and some egg roll wraps so I came up with this recipe. You can serve them plain, with some Szechuan sauce or even salsa - it's up to you. I loved them plain. They will make great appetizers too. Hope you enjoy them! I said optional to the chillies and hot sauce, but for me the recipe would be bland without, so use as much or as little as you like. Substitute the chicken with seafood roast or whatever leftovers you have. To freeze: Prepare rolls as directed through step 2. Place on a baking sheet, leaving a little space between the rolls. Place in freezer and freeze until firm. Transfer to a large freezer bag. Seal, label and freeze. To serve: Bake rolls from frozen as directed in directions.
- 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
- 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.
Wow! I will start by saying these are great. I was surprised at how crispy the wrappers got. I did make some changes however because I wanted to make them vegetarian, not because of any issue I had with the recipes. I left our the chicken and switched the cream of chicken soup to cream of mushroom. The bean sprouts at the store did not look very good so I used a bag of broccoli slaw and a bag of cole slaw instead. The store did not have leeks so I added four small celery stalks. I sauted all of the veggies along with 2 heaping tsp. of garlic in a non-stick skillet with a little cooking spray and sesame oil. When the moisture was gone I added in the soup and about 2 T or so of hot chili sauce. I ended up with a total of 40 egg rolls. I baked a few right away to see how they taste. They are great and we love them. The rest are in the freezer to cook for Asian dinner nights. The egg rolls end up being 1 WW pt a piece both as written and as I modified. Either way a point well spent. I took few of these out of the freezer for lunch today and they did beautifully. I didn't allow them to thaw, but baked at 350 for 25 minutes on each side. I would however check the second side at 20 minutes as mine were slightly over cooked. To freeze I placed on a cookie sheet in the freezer until solid. I then moved to a ziplock bag. I would recommend leaving a little space between the rolls when freezing as some of mine stuck together.
My husband turned to me after his first bite of your wonderful recipe and said, "You are becoming one heck of a cook!" Well, of course, I beamed. :) He then told me I should definitely write a review. Thank you, Bergy! We loved your chicken egg roll enchiladas!
I used scotch bonnets because they were on sale. MAN, they were hot! This is a recipe I will make again and again.