Reviewed: Nov. 7, 2009

I left out the green onion, and used cheddar instead of monteray jack (that's all I had). These were AMAZING. Even the kids gobbled them up. Served with a mixture of ranch and salsa. Definitely a keeper!!!

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Sep. 23, 2009

Made as directed and they were delicious. I made a sour cream/avocado dip for them and it really complemented the egg rolls.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Sep. 2, 2009

I think the insides of this could be changed up to suit any taste. I didn't add onions and used frozen, drained spinach and added brown rice in part of the batch. My family loved them. I will be making them again!

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Maridele

Cooking Level: Expert

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Reviewed: Aug. 9, 2009

VERY tasty! I like to put in less of the spinach and add some shredded chicken!

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Adrian

Cooking Level: Expert

Home Town: Okeana, Ohio, USA

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Reviewed: Aug. 7, 2009

Pretty good but I'm looking for a clone of "Chili's" southwest eggroll. Will keep looking.

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inounvme

Cooking Level: Expert

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Reviewed: Aug. 2, 2009

these were bland. i think they could use some spice.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jul. 23, 2009

Made per the recipe, these were bland. I think they will be much better if I had roasted poblano peppers or at least some jalapenos. I dipped them in a combination of salsa and sour cream. This is definitely a versitile recipe.

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velvetallyn

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Reviewed: Jul. 22, 2009

I made these this weekend and they were ok. I made them just like it said but added a little bit more seasoning and chicken. I think next time I will add some peppers to kick it up a notch just to add somemore flavor. All in all I will made them again.

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Tina

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Reviewed: Jul. 9, 2009

These were relatively bland. To kick them up a notch, I doubled the cumin, added 1 tsp chipotle powder and 1 c chopped chicken, and used pepperjack cheese. That definitely did the trick and would have earned this recipe 5 stars to begin with. These are also good in tortillas as "burritos" and you can substitute kidney beans for the black beans without losing too much of the "southwest" flavor.

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cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

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Reviewed: Jul. 9, 2009

I LOVE these eggrolls!!!! I always order them at Chili's and TGIF's, they used to sell them frozen at the grocery store and I haven't been able to find them anymore, so when I saw this recipe I was so happy I can make them myself now!!! Thank you for posting this one! This is the only way to get myself and some of my family to eat spinach!!

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Bri

Cooking Level: Expert

Living In: Bay City, Texas, USA

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Reviewed: Jul. 7, 2009

Great idea! I had some egg roll wrappers that needed to be used, so I did a search for fun ways to fill them and this recipe came up. I ended up jazzing my filling with more cumin, some chipotle pepper, and salt & pepper. Thanks for the recipe = the guys loved them!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 12, 2009

These were super tasty, I left out the corn. Served with a side of lime chipotle ranch dip. Will be making these again!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: May 23, 2009

My family and friends just loved these egg rolls. I know I will be making them again!

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bc&hood

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Reviewed: Feb. 21, 2009

First, I used canned, drained chicken breast instead and it came out great. The weirdest thing happened though... the filling mixture tasted awesome until I added the cheese....then the flavor sort of disappeared. So, next time I will add less cheese, or none at all. Second, I used actual egg roll wraps and baked them instead of fried...they came out very crispy and yummy! I think next time though, I will flash fry them, just to get that traditional egg roll greasy flavor.

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anniebb25

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

i used garlic salt and added some chili powder and a little cayenne pepper and some cubed chicken. instead of making these into eggrolls, i wrapped them in tortillas and put them in the oven at 350 for a few minutes, just to be a little more healthy. i also made a dipping sauce with some mashed avocado and equal amounts of ranch and sour cream. my boyfriend and i gobbled it all up.

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KR

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Feb. 1, 2009

Almost every restaurant now has it's own variation of this recipe, but I have to say the ones I make at home now are my favorite!!! Thanks so much for this recipe. I did try a little variation of my own...I used jalapeno pepper jack cheese to give an extra little kick and instead of the egg roll wrappers I used lumpia wrappers. They are very thin and crispy like a phyllo dough. I made mine thin more like spring rolls this made it easier to be a finger food and I served with avocado ranch dipping sauce - one part mashed avocado, one part ranch dressing. Easy and goes very well with this dish. Thanks so much!!!

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devaroni

Cooking Level: Intermediate

Home Town: Bloomsburg, Pennsylvania, USA

Living In: Clayton, New York, USA

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Reviewed: Nov. 14, 2008

I made a few changes to this dish and it turned out really great. Instead of baby spinach I doubled the corn, green onions and cheese, and added 1 cup finely diced chicken. I then baked the rolls in the oven by coating a baking sheet with non-stick cooking spray, spraying the rolls and TURNING HALFWAY through for 15 minutes at 425 degrees. It was great, espcially with Asian fried rice on the side.

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nicole

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Reviewed: Sep. 29, 2008

These could have been so yummy if they wern't so bland! All the ingredients were so good & I added chopped cilantro too. It definatley needed some flavor & I"m not exactly sure what kind. Maybe some salsa in there or chili powder, and some garlic & definatley needed more lime juice & lots of cilantro! I cut the baby spinach in half becuse its not my favorite. I might even omit this part & just do the other ingredients or add chicken or something to it. The concept is great & the ingredients were good, but it just needed a little more something to it! Otherwise, my kids ate them & I thought they were good dipped in ranch or sour cream.

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cookiemama

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Reviewed: Sep. 27, 2008

Great recipe, did add a few things to give it some pizzazz: 1 teaspoon chili powder, dash of cayenne pepper if you like, and I used the mexican blend of cheeses from the grocery store instead of just monterey jack...it consists of mont jack but also 3 other mexican cheeses for extra punch. Also threw in finely minced 1/4 cup red bell pepper. I rolled in eggroll wrappers sprayed with pam in the oven for healthier version but still crispy. WOW this is a KEEPER!

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kissthecook

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Sep. 17, 2008

These lacked a real southwest flavor to us. We added a bunch more cumin, maybe some tomatoes and cilantro would help season the filling a bit more. Were still good though.

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