Reviewed: Dec. 20, 2008

Pretty good. Tasted just like the ones at Chili's.

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Dec. 17, 2008

My family loves this recipe. I have altered it a bit. I only pan fry just to get the outside golden brown, and finish in the oven. A majority of the remaining oil comes out and they are just as delicious. Fast, easy, somewhat healthy and with a salad, is a full meal. A keeper for our family!

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MOM IN MISSOURI

Cooking Level: Expert

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Reviewed: Dec. 16, 2008

Great for something different! I paired it with Raspberry Inferno Sauce from this site & everyone loved these. Very easy to change up. Made a few with no beans, for a friend who HATES beans. Next doing a few w/o chicken for my vegan nephew. Different color toothpicks make it easy to tell them apart. Also I use eggroll wrappers, they crisp up beautifully!

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DKowalczyk

Home Town: Buffalo, New York, USA

Living In: Lackawanna, New York, USA

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Reviewed: Dec. 14, 2008

These were great - I think my husband may love me a little bit more each time I make this recipe :) I love the fact that it's actually fairly healthy, and can be used as a main dish - not just an appetizer. I followed the recipe exactly, I simply chose to bake them at 400 for about 15 minutes instead of frying. This actually makes the recipe much more quick and easy too - after filling, simply spray with olive oil spray and bake until crispy (no need to freeze!) I was able to put these together in the morning, refrigerate until our party, then bake at the last minute - which is SO handy. Since we liked these as is, I probably won't try the egg roll wrappers, as others have suggested. I am going to try making the filling, and freezing it in batches for quick preparation in the future!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

Just wonderful! Definitely use egg roll wrappers, as others have suggested. Lightly spritz with olive oil and bake at 450 for 15 minutes, flipping once. I make these vegetarian by substituting finely diced tofu for the chicken and they come out hearty and delicious. Serve with a Mexican soup like tortilla soup.

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MIN_SEDAI

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Reviewed: Dec. 8, 2008

Tasted just like the restaurant rolls! I used tortillas and sprayed them with Pam, and they were golden and delicious!

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Katie

Home Town: Warner Robins, Georgia, USA

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Reviewed: Dec. 5, 2008

Really really good. I made these into Quesadillas for a quick lunch. I didn't freeze the mixture. I am going to make the eggrolls this weekend with an avocado and sour cream dipper. Thanks!

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KRISTENDAVIS

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

I was disappointed with this recipe. I think I had my hopes set too high. After making these, I thought to myself if I went to any chain restaurant I could get the same thing and probably better.

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TRIPLEBINKIE

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

These tasted great! I cooked my chicken in a crockpot with beer, and used canned diced jalapenos instead of fresh... Added Excellent flavor and lots of spice! I did not use tortillas, I used spring roll wrappers.. They were great! Light and crispy, but not greasy!

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dena67212

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Nov. 19, 2008

These are amazing! I baked instead of frying (didn't miss the extra fat at all) and I also didn't freeze them first. They were exceptional. I am so going to make this recipe again.

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graciegrrl

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Reviewed: Nov. 18, 2008

WOW...this was so good! I doubled the recipe and made quesdillas instead of egg rolls.

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SUSAN201

Cooking Level: Expert

Home Town: Cambridge, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 17, 2008

The only regret i have is not trying this sooner!!! I absi=olutely loved this recipe and will make it over and over and over. I baked the tortillas and served it with a combo of 1/2 sour cream and 1/2 salsa. Top 5 off AR i've tried.

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ChicagoCookie84-Anita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 11, 2008

This recipe was awesome! I omitted the spinach and added onions and minced garlic because I didnt have the green onions. Came out delicious! Only reason I give it 4 stars is the frying time. I fryed it in my deep fryer and almost burned the shell. It came out dark brown after frying at 375degree after only 6 mins. I think next time i'll just fry it for 3-4 mins and it should be perfect! Will keep this as one of my favorite recipes. Actually tastes just like the tex mex egg rolls at CF.

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JudesM

Cooking Level: Beginning

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Reviewed: Nov. 6, 2008

Hubby loved these! I made them vegetarian by just doing a can of black beans, a can of corn, and about half the package of spinach (and probably a bit more of the other things too). I used spinach & herb wraps for the tortillas and baked them (350 covered for 15 minutes or so, then uncovered until crispy on the ends) instead of frying. I didn't measure the spices, just sprinkled and smelled, and they were a bit spicy for me, but just right according to my husband. He wants them again!

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April

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

These are soooo awesome! I added a bit more cumin, for a distinct taste, I also seasoned the chicken with Mrs. Dash Garlic & Herb seasoning and it was awesome! Sargento makes a nice shredded 5 cheese mix that goes perfectly with this dish! and I'm glad I used the Tortillas over the egg roll wraps

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Twizzla's Kitchen

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Reviewed: Nov. 2, 2008

Excellent! I tripled the filling ingredients, and added some fresh cilantro. However, I was rushed the day I made these, so I made them into quesadillas instead! They were a huge hit, and I saved quite a bit of time in the kitchen!!

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Fran Weidman

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2008

One of my favorite appetizers!

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ABPATRICK

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

These were so good. I used egg roll wrappers and baked them..I'm sure deep frying them would have been better. I doubled the recipe so I could have leftovers. I also added cilantro.

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canda

Cooking Level: Intermediate

Living In: Ionia, Michigan, USA

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Reviewed: Oct. 28, 2008

I agree with everyone else, these egg rolls are awesome! I used the raw tortillas that you can find in Costco, or Walmart with the Mexican cheeses. They were really easy to roll nice and tight in the raw tortilla. The first one I fried started to unroll as the dough cooked and expanded, so each one from there got a toothpick to keep the dough together. That worked great. They were a hit at our party and will be made again for sure! **A couple substitutions - cilantro instead of parsley, canned green chiles instead of jalapeno pepper, and taco flavored cheese. Also, I have a 6-month old, so I have to time things carefully. I made the filling in the morning, then put it in the fridge (never froze it). At noon, I rolled all the tortillas and put them back in the fridge until I was ready to fry them that night.

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Karli

Cooking Level: Intermediate

Home Town: Ontario, Oregon, USA

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 27, 2008

These were wonderful!!! They are very easy- just a tiny bit time consuming, but well worth it. I did use the wonton egg roll wrapers instead of tortillas. I also, like most others, baked them (after spraying with cooking spray). They were really crispy and the best part is that they are so versitile. You could fill them with so many different combinations!

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