Why You’ll Love This these Crispy Asian-Mexican Fusion Egg Roll Enchiladas
These egg roll enchiladas give you the best of both worlds – crispy, golden wrappers that shatter when you bite into them, plus all that melty, savory filling packed with tender chicken and fresh veggies.
You get to skip the messy deep-frying part but still end up with that satisfying crunch we all crave, and honestly, who’s time to stand over a pot of bubbling oil anyway?
The fusion factor here is pure genius because you’re basically taking comfort food from two different continents and smooshing them together into something that shouldn’t work but absolutely does.
Ingredients List
Everything you need for these fusion beauties is probably sitting in your kitchen right now, which makes this recipe even more appealing.
- 2 cups cooked chicken (diced or shredded)
- 1 cup fresh bean sprouts
- 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)
- 1-2 tablespoons hot sauce
- Salt and pepper
- 1 (10 1/2 ounce) can cream of mushroom soup
- 24 egg roll wraps
- The fresh vegetables pack plenty of fiber and vitamins, so you’re getting actual nutrition alongside all that crispy goodness
- Chicken provides lean protein without the grease factor of traditional deep-fried options
- Bean sprouts add crunch and are surprisingly low in calories while being high in vitamin C
- You can easily swap the cream of mushroom soup for a lighter version or even Greek yogurt mixed with seasonings if you want to cut some calories
- The baking method instead of frying saves you tons of unnecessary oil and calories while still delivering that satisfying crunch
Step by Step Directions
These crispy baked egg roll enchiladas come together in just a few simple steps that anyone can master.
- Prepare the filling: Mix together cooked chicken, bean sprouts, mushrooms, leek, onion, grated carrot, chilies, hot sauce, salt, pepper, and cream of mushroom soup in a large bowl.
- Assemble the rolls: Place 2 to 2½ tablespoons of filling in each egg roll wrap, then fold in the sides and roll up the top and bottom using your preferred egg roll folding technique.
- Prepare for baking: Line a 9×13 oven-proof pan with release foil or spray lightly with oil, then arrange the rolls side by side in a single layer.
- Add finishing touches: Mist the tops of the egg rolls with olive oil for extra crispiness.
- First bake: Bake at 350°F for 20 minutes or until golden brown on top.
- Flip and finish: Turn each roll over, mist the bottoms with oil, and bake for an additional 20 minutes until evenly golden.
- Serve: Enjoy hot from the oven or let cool to room temperature.
For precise preparation and professional results, use a sharp kitchen knife to finely dice your vegetables and ensure even cooking throughout.
Substitutions and Variations
- Wrapper options: Regular flour tortillas can pinch-hit if you can’t find egg roll wrappers, just roll them tight and expect a slightly different texture.
- Add some cheese: Because let’s be real, cheese makes everything better – a sprinkle of shredded cheddar or monterey jack mixed into the filling never hurt anyone.
- Fresh herb boost: Chopped cilantro, green onions, or even a bit of fresh ginger can brighten up the whole dish.
Additional Things to Serve With This Dish
These egg roll enchiladas are pretty satisfying on their own, but a few simple sides can really round out the meal.
- Simple side salad – Something light and crisp cuts through all that savory filling perfectly, maybe just mixed greens with a basic vinaigrette.
- Steamed jasmine rice – Because sometimes you need something to soak up every last bit of flavor, and let’s face it, rice goes with everything.
- Quick pickled vegetables – Cucumber, radish, or carrot strips tossed with rice vinegar and a pinch of sugar add that tangy pop your taste buds are craving.
- Sweet chili sauce for dipping – Sure, they’re already flavorful, but who doesn’t love a little extra sauce action on the side?
- Roasted broccoli or snap peas – Keep it simple with just olive oil, salt, and pepper, because sometimes the veggie course doesn’t need to compete for attention.
- Fresh fruit – Sliced mango or pineapple works surprisingly well here, giving you that sweet contrast to balance out the savory, spicy elements.
The beauty of this dish is that it’s kind of a meal unto itself, so don’t feel like you need to go overboard with sides.
Cooking Tips & Tricks (Chef’s Notes)
Getting these babies crispy and perfectly golden takes a few tricks I wish someone had told me earlier.
- Don’t overfill the wraps – I know it’s tempting to stuff them like a burrito, but less is definitely more here, trust me on this one.
- Seal those edges properly – Use a tiny bit of water on your fingertip to help the wrapper stick to itself, because nobody wants filling leaking all over the place.
- Oil spray is your best friend – That light misting on top and bottom makes all the difference between sad, pale rolls and gorgeously bronzed ones.
- Flip them halfway through – Yeah, it’s an extra step, but even browning is worth those few seconds of effort.
- Don’t crowd the pan – Give each roll some breathing room so the hot air can circulate properly, otherwise you’ll get some crispy ones and some soggy disappointments.
- Check the internal temp – Since there’s chicken in there, make sure everything hits 165°F if you’re being super cautious about food safety.
- Let them rest for a minute – I know you want to plunge right in, but that filling is basically molten lava straight out of the oven.
The key thing to remember is that egg roll wrappers can go from perfect to burnt faster than you’d expect, so keep an eye on them during that last stretch of baking time.
Nutritional Facts
Based on the recipe serving 20-24 egg rolls, here’s the nutritional breakdown per serving:
- Calories: 145-160 per egg roll
- Protein: 8-10g (thanks to that chicken and cream of mushroom soup)
- Carbohydrates: 18-22g (mostly from the egg roll wrapper)
- Fat: 4-6g (relatively low since these are baked, not deep-fried)
- Fiber: 1-2g (bean sprouts and vegetables contribute here)
- Sodium: 280-320mg (cream of mushroom soup and hot sauce bump this up)
- Cholesterol: 25-35mg (from the chicken)
- Vitamin A: Good source from carrots and mushrooms
- Vitamin C: Decent amount from bean sprouts and vegetables
- Iron: Moderate levels from chicken and enriched wrapper flour
- Calcium: Small amounts from vegetables and soup base
Keep in mind these numbers can vary depending on the specific brands you use and how generous you’re with the hot sauce – that Kamakazi sauce definitely adds some kick but minimal calories!
Fun “Did You Know?”
While egg rolls might seem like a purely Asian invention, they’re actually an American-Chinese creation that never existed in traditional Chinese cuisine!
I find it fascinating that enchiladas originated from Aztec times when people rolled tortillas around small fish.
Today’s fusion recipe combines these two immigrant-influenced dishes into something entirely new. The crispy wrapper technique mimics traditional egg roll preparation, while the filling borrows enchilada flavors.
You’re fundamentally creating a third-generation fusion food that represents how culinary traditions evolve in America’s melting pot, blending techniques from multiple continents into one delicious, innovative dish.
