5 Reviews

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.

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Erindipity March 06, 2008

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!

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DSandDS October 26, 2008

I used scotch bonnets because they were on sale. MAN, they were hot! This is a recipe I will make again and again.

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meg.henkin January 01, 2008

Very tasty. This was my first experience making eggrolls. Quite a bit of prep work, but worth every bit. I did add a tsp of Chinese 5 spice as I felt it was missing something. They did not get crispy however-even with 20 min on each side, some were, some weren't. Not sure if I did something wrong there. Would like them more consistant.Took them to a BBQ that nite,and served them with a spicy mustard sauce. They dissappeared--my boys have asked me to make them again. Will do defintely.thanks for sharing your recipe!

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profserver May 31, 2004
Chicken Egg Roll Enchiladas