Chicken Egg Roll Enchiladas

Recipe by Bergy
READY IN: 1hr 5mins
YIELD: 24 pieces


  • 2
    cups cooked chicken (diced or shredded)
  • 34
    cup fresh mushrooms, coarsely chopped
  • 12
    cup leek, chopped
  • 12
    cup onion, chopped
  • 12
    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.