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

Instructions

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.