The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 25, 2009
These were easier to make than I first thought when I saw the list of ingredients. I decided against deep frying and instead sprayed them with Pam and cooked them at 425 for 15 minutes (as suggested by reviewers). They were very crispy. I think they tasted even better the next day. Maybe next time I'll let the ingredients rest together for a while before making the rolls to allow the flavors to marry.
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keh
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 24, 2009
MMMmmmmmmmmm. This is really, really good. I used the cilantro cream dip recipe from this site, and they are so good together! I also baked it on 475 for 20 minutes and sprayed with oil first. If you are hesitating to make these...don't!
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Cooking Level: Expert

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 24, 2009
They are great!! Used the mixture in tortillas and made quesodillas one time, too. Fantastic!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 20, 2009
They were great and a big hit. The first time I made them I followed the recipe exactly but I found that when I fried them the outsides were getting done quicker then the filling could heat so the second time around I rolled several just like taquitos with flour and corn tortillas and sealed them with toothpicks and fried right away - no freezer time and they turned out a perfect golden brown and didn't have to fry as long!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 19, 2009
I used egg roll wraps which were a little flimsy. Found I only had to bake for about 7 minutes at 450. Delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 15, 2009
My sister makes this all the time and I finally tried it.. Alot of prep work, but in the end, it is so worth it! Added an entire bunch of cilantro and baked it, like alot of reviewers did and it turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 15, 2009
Very Yummy and went over big a tailgate party served with Amy's Cilantro Cream Sauce from this site. I doubled the recipe and used 2 large chicken breast. There seemed to be so much meat that I eyeballed extra corn, spinach, and other veggies. I also used egg roll wrappers and made 26 egg rolls. Sprayed pan and egg roll with some Pam and baked for 15 minutes. Loved them!
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Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA
Living In: Keaau, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 10, 2009
BAKE THESE! No need to deep fry, I am glad i listened to all of you, 450 for 15 minutes. I sprayed the bottom of a cookie sheet with Pam, placed eggrolls on top then sprayed the tops of the eggrolls, both sides were crispy and browned. Quadrupled the recipe and it made 18 rolls with 1/3rd cup of filling in each. I also kept the spinach and it was yummy. Didnt have a red bell pepper so i used roasted red peppers from a jar, delicious. Also took the advice and used a can of diced green chiles instead of the jalapenos, family of 5 here loved it, even the 9 year old!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 9, 2009
We loved these! We used the tortillas although I'll try egg roll wrappers sometime as others suggested. Also baked at 450 for 15 min rather than frying (no freezing) and they did great. This is a new favorite for our family I'm sure! Also, I didn't have black beans in my pantry so used pinto beans and they worked too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 6, 2009
Excellent when using eggroll wrappers. My boys have been devouring them. A nice addition to the freezer for easy frying.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 3, 2009
These were great! I served with salsa and sour cream and my family loved them. I also baked them to save on fat. Will definitely add this to my rotation.
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Cooking Level: Expert

Home Town: Fishersville, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 2, 2009
pretty good.. the tortillas sucked as wraps though.. at least mine did..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 21, 2009
This was amazing - I used egg roll wrappers instead, put in a pound of chicken and upped some of the other ingredients as well (especially the spices), and I ended up with about 25-30 egg rolls. So delicious I'm trying to figure out how to make it into a daily meal!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 20, 2009
These were terrific and I'll be making them for my upcoming fiesta wedding shower that I'm throwing. After reading reviews I decided to bake instead of fry. I added a coat of egg white wash over tops so they'd be crispy. Next time I might just go with cooking spray. I used rotisserie chicken to save time. I also tried both wonton wrappers and tortillas. I liked the taste of both, but the wontons gave it added "crunch" and I think they looked a little nicer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
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Reviewed: Sep. 16, 2009
I left out the chicken this time and added in a bit of leftover rice, cilantro instead of parsley. Brushed with a tiny bit of butter then rolled and baked in convection oven.
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Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 14, 2009
Very good but next time I will add more spices to make it more spicier.
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MK

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 14, 2009
This is a very good recipe. Used all of the ingredients, but came up with my own porportions. Works out better if you customize a recipe to your liking. If you like more corn, add more corn! Just taste the filling before you stuff the eggrolls. One tip is eggroll filling can be made in advance, just don't add the cheese. Wait untill you ready to roll then put filling in a skillet and melt cheese. Or maybe microwave, but I'm not sure about that.... Will def make again! P.S. Does need some sort of sauce. I used sour cream/ salsa mixture, but nxt time will try something different. I also used eggroll wrappers
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Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 12, 2009
Very good. a lot like the one's from a major chain restaurant. I baked them to be a little more healthy and also less messy.
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Cooking Level: Intermediate

Home Town: Phillipsburg, Missouri, USA
Living In: Kansas City, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 11, 2009
Very good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 11, 2009
This was a hit! I tripled the batch, left out the spinach, skipped the freezing, and baked instead of fried. I used 10 tortillas (instead of the 15 I should have used since I tripled the batch), so they turned out to be more like burritos than egg rolls. Next time I'll add rice and substitute cilantro for the parsley. I gave it 4 out of 5 stars because I changed a lot of the recipe.
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