Reviewed: Jun. 28, 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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gillyvanilly

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Reviewed: Jun. 28, 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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KaiahzMahm

Cooking Level: Intermediate

Home Town: Lihue, Hawaii, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jun. 26, 2009

Easy to make and tasted great! I pan fried these with a little butter.

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Samuel

Home Town: Bridge City, Texas, USA

Living In: Vidor, Texas, USA

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Reviewed: Jun. 21, 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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Atlantans

Cooking Level: Intermediate

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Reviewed: Jun. 21, 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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sbixby

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Reviewed: Jun. 14, 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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Mary Jane

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Reviewed: Jun. 12, 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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Beth

Cooking Level: Intermediate

Home Town: Freeport, Illinois, USA

Living In: Machesney Park, Illinois, USA

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Reviewed: Jun. 1, 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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pashon2002

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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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Kristi

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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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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mcoleman

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Reviewed: May 25, 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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moma2ashley&brandon

Cooking Level: Intermediate

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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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Josie

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Reviewed: May 22, 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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For King and Prince

Cooking Level: Intermediate

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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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SUPERCHICK77

Cooking Level: Expert

Living In: Bronx, New York, USA

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Reviewed: May 14, 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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taper1125

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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Reviewed: May 9, 2009

These things are AWSOME!!!

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Lowcountry Flavor

Cooking Level: Expert

Living In: Charleston, South Carolina, USA

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Reviewed: May 8, 2009

The filling is delicious! I used egg roll wrappers and substituted cilantro for the parsley. I got 10 egg rolls from this recipe, and baked half at 425 for 20 minutes. They were good but I thought the wrapper was chewy. I fried the others in 2 in. of canola oil. No comparison - the fried ones were fantastic! I can't wait to try these out at my next party!

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MTREVELLINE

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Reviewed: May 7, 2009

The best spring rolls ever. They taste just like the ones from Ruby Tuesday.

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meka1024

Home Town: Henderson, North Carolina, USA

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Reviewed: May 7, 2009

I have been making these for my hubby for years. He loves them. I made them for a family gathering and literally cooked them on an open fire AMAZING the smokey flavor was a great addition. I have tried them with wonton wrappers, I did not care for them at all. The classic SW egg rolls are done with flour tortillias. Therefore i make them as they were meant to be. I do add extra hots and cyanne since we like our foods extra spicy. They are great just dipped in regular ranch dressing as well. I'm still looking for that over the top dip for on the side. Ohh yeah i also forgot, i use pepper jack cheese. Told ya we like it spicy!!

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Heather

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Reviewed: May 6, 2009

These are spot-on for Chili's Southwestern eggrolls!!! There are Chili's in most large US airports, and when I return to the US after being out of the country for months or even over a year, I spend my layover time in Chili's and I always order the Southwest egg rolls. Now, I can order something else.

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