The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: jul. 4, 2009
This was one of the best recipes! so delicious and easy to make! I omitted the spinach and jalapenos.. Used Colby jack cheese (it was what i had in the kitchen) instead of monterey jack and in half the amount listed, cilantro instead of parsley and egg roll wrappers instead of tortillas, then baked instead of fried (450degrees, 10 minutes each side to make them crispy)(had to quadruple the recipe to completely use 20 large egg roll wrappers). Also added slices of avocado while wrapping and before baking for a nice healthy meal. came out so delicious we had it three meals in a row (didn't even make it to the freezer for future use). now I'm not a good cook (i'm an eater not a cooker). this was so easy to make and it was the first time my husband couldn't get enough of the food! Goes PERFECTLY with Cilantro Cream sauce. Thank you so much for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: jul. 2, 2009
OH MY GOOOOOODNESS!!! yum!!!! mmmmmm!!!! aghhhh! get the point?! lol these are fantastic! i have been looking forever for a recipe to indulge in and this is definitely it! i did use eggroll wraps instead and tried half of them double wrapped and the other half single wrapped. i think the single wrap was enough unless you are really eating this for a meal in itself then go for the double wrapped. i did also use cilantro in place of the spinach and pepper jack cheese instead of the monterey jack and omitted the jalapenos. LOOOOOVE IT!
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Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: jul. 2, 2009
The beauty of this recipe is it is easy to modify the ingredients to meet your personal preferences and what you have on hand. I did not use spinach, japaleno, parsley or red pepper but added diced avocado, cilantro and a few squeezes of fresh lime juice. I also used vacuum packed sweet corn in place of frozen. I diced the chicken before cooking, then sauteed it in a little veggie oil, adding the remaining ingredients to the pan when the chicken was cooked most of the way. As others have recommended, I used egg roll wrappers and made Amy's Cilantro Cream Sauce from this website. Amazingly good! Highly recommend adding avocado.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: jul. 2, 2009
A huge hit at the office! Except for doubling up on the ingredients to make more, I went by the "book". Tasty! One thing to note (if not already noted) is that you should leave the toothpicks in until done frying. That may be common knowledge for most, but being a novice in the kitchen, I had to pull my first one out of the oil after it started unraveling. Lesson learned.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: jun. 30, 2009
I was able to find tortillas that hadn't been cooked yet, it made the wrapping easier (kinda like won ton wrappers). I used some left over pulled pork instead of chicken and avacado chunks!! SOOOO AWESOME! I paired it with Amy's creamy cilantro dip, which another viewer suggested. That was easy and very good too. I didn't freeze them either and they turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: jun. 29, 2009
Great Recipe...they were a hit at the party I took them to last night. I made a few substitutions for what I had on hand: I used pinto beans instead of black beans and cilantro in place of parsley. Also, I had some extra shredded chicken that I was using for another recipe...so I used that. I baked mine in a 475 degree oven for about 15 mins...oh and I didn't freeze them cause I didn't have the time. Turned out great.
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Cooking Level: Intermediate

Home Town: Lihue, Hawaii, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: jun. 26, 2009
Easy to make and tasted great! I pan fried these with a little butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: jun. 22, 2009
These were amazing! I used 6in tortillas with no issues. I also added some home made hot pepper sauce to give it a kick. Thanks for the keeper Jackie!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: jun. 22, 2009
These are a family favorite and I've made them (by popular request) many times. The recipe can be tweaked in many ways, and there are even short-cuts. For instance, I've used the "Mexicorn" cans before when running short of prep time. They turned out just great. I must say that I've never fried these - I always always bake them. They come out with a great crispiness but without the unnecessary added fats by frying. A definite keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: jun. 15, 2009
These are absolutely yummy appetizers. However, I tripled the recipe because I was making it for a BBQ for about 100 people. As far as modifying the recipe, I used the sweetest white frozen corn kernels I could find. The baby spinach was frozen, thawed, & blotted dry before adding to the recipe. The next time I make these I will definitely use the extra large egg roll wrappers. They are more pliable and seal better than the tortillas, which were quite clumsy to work with and dried out before I could fold them. Also, I found the recipe just a bit bland and wanted more 'zing' for my tastebuds, so I added some chopped cilantro and also some ground Chipotle spice (to taste). Also added more Cayenne pepper, etc. until it was just right. After pan frying the egg rolls, I sliced them diagonally and set them on end for better presentation. The southwest egg rolls disappeared quickly at the BBQ. No leftovers to take home -- darn! ;)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: jun. 15, 2009
Oh....My....God!!!! OMG OMG OMG. These were phenomenal. I use the website so often. I'm always looking for new things to try and can't wait to hear my husband's reviews. But this one is ALL for me! :0) After the first bite I was prepared to tell him he could order pizza for himself and I'd eat the whole darn batch myself LOL. Not necessary at all, he loved them as much as I did. Pretty much made as written with exception that I made 1/2 with tortillas and 1/2 with egg roll wrappers (double-wrapped the egg roll wrapped ones). Both were good, but the egg roll wrappers were by far the best choice for these. These were so, so good. They tasted just like I was hoping they would. 10 starts from me! Thank you so much for posting this recipe!! It is bar far one of my favorites
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Cooking Level: Intermediate

Home Town: Freeport, Illinois, USA
Living In: Machesney Park, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: jun. 10, 2009
These were absolute delicious I did them with the tortillas as well as the egg roll wrap I prefer the tortilla more than the egg rolls but both were very good thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: may 29, 2009
This is my new favorite recipe! I baked them per reviewers suggestion and made that creamy cinantro sauce. Oh. My. GOODNESS. Plus they freeze really well. Oh I used whole wheat tortillas too, yum!
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: may 28, 2009
YUM! These are a favorite Friday-night movie dinner for us. We use the egg roll wrappers, and I usually double or triple the filling to make extra for the freezer. I always bake them, and they are always delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: may 28, 2009
These were really good. I baked them instead of frying them at 475 for 15 minutes and they were nice and crispy. Next time I will use a little extra vegetbles and a little less chicken. We had them with sour cream and even the kids loved them. Great recipe. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: may 26, 2009
Really good..followed directions, except I left out the green onions (didn't have any on hand) I may try the cilantro instead of spinach as other people suggested. They are great even the day after! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: may 23, 2009
i always triple the recipe and spend some time on these to have lots in the freezer. i've never fried them but spray the tortillas with olive oil (when rolling) and bake them at 350-375 until they're golden-brown. when they're from the freezer it takes quite a while to get to golden-brown but they're totally worth it- delicious! just like the restaurant's!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: may 20, 2009
My DH swore with his first bite, I thought maybe he bit his tongue- but no. You know how profanities can slip out in a moment of bliss. Im not kidding, this may have been one of the best dinners I ever cooked. I used soft taco size tortillas (made 6 eggrolls) and served with a lowfat sauce (1 c plain yogurt, dashes of garlic powder, salt, pepper, tbl ranch, tbl mayo, chopped cilantro). Baking was a delicious way to cook these, and I don't think anything was lost except fat. These were just amazing. Had carrot sticks on the side since the sauce was so delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: may 18, 2009
I just made this last night for dinner and it was everything I'd been craving!!! I need to get the knack of oven baking them but fried as a treat they were absolutely awesome. My hunny even helped wrap them up (the easy part of course, but he gets points for trying) and he said it's getting on his list of special food requests second only to my rellenos de papa! High praise, indeed.
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Cooking Level: Expert

Living In: Bronx, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: may 15, 2009
This recipe was delicious! I am definitely holding on to it as a regular. I used five times the portions (I used the whole can of black beans which was 1 1/4 cups, and proportioned everything to that) and came out with 15 eggrolls. I also used eggroll wraps instead of tortillas. They were pretty spicy, but dipped in a sour cream and salsa mix cools it down and adds flavor.
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Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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