Allan and I love mushrooms and were in an egg roll phase so I threw together this simple recipe. We liked it!
Saute shredded cabbage and carrots (16 ounces total, mostly cabbage) in a couple tablespoons of soy sauce for a couple minutes. Put that mixture in a large bowl.
Slice and then saute mushrooms in butter. Dump the mushrooms in with the cabbage and carrots.
To all that, add cooked chicken shredded or cut into small chunks. Season with what you like. I just used salt, pepper, and garlic.
Stir it all together and put scoops of that mix into the egg roll wrappers. Lightly spread olive oil over the tops of the egg rolls and bake in a 400-425 degree oven for 15-20 minutes. My oven is ridiculous and scorches our food so I cook ours at 400 for 20 minutes. 10 minutes, then turn the egg rolls, and then 8-10 more minutes.