Chicken Egg Roll Enchiladas - cooking recipe

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

Preparation

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\u00b0F 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.