Reviewed: May 5, 2009

I have tried A LOT of recipes on this site, and this is one of my absolute favorites--a recipe rock-star. I omit the spinach and parsley and use cilantro instead. Still awesome with less cheese. Bake for 15 min. at 425. DEFINITELY use spring roll wrappers instead of tortillas. I get mine at an Asian market--they bake up super-crispy and wonderful!

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mrsoofie

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Reviewed: May 5, 2009

I will definitely try it with real egg roll wraps next time. With tortillas I would call it a Chimichanga.

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Courtk24

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Reviewed: May 5, 2009

All my famliy and friends request me to make. Love this recipes

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Sherrie

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Reviewed: May 4, 2009

I made mine with whole wheat tortillas because that is what we keep on hand and I baked instead of fried. I also froze them and baked a few when I wanted them. They were really good and taste just like the restaurants! I dipped in Amy's cilantro cream sauce from this site.

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: May 3, 2009

This was sooooo good! I had a hard time keeping the family out of the filling before I got it into the skins!

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Rita

Home Town: Fairport Harbor, Ohio, USA

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Reviewed: May 2, 2009

Excellent!!! We follow the directions to a "T," but added green chillies and onion (sauteed them both). We also had twice the amount of Monterey (1 1/2 cup) and a 1/2 cup of cheddar (great with Mexican/ southwestern food). We also baked these and did it right out of rolling them (did not freeze), but we did think that freezing them would be good and deep frying would also be good for a change of scenery and for saving food and economic value.

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2Morrows

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Reviewed: May 2, 2009

I love this recipe!

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Yvette

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Reviewed: Apr. 28, 2009

It's very yummy! I recommend using uncooked flour tortillas. Just make sure you run them under warm water before trying to wrap them. They are not pliable straight out of the fridge. The water will make them pliable and sticky so the burrito will not come apart when you try to fry it. Uncooked tortillas also fry up better then cooked.

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cristi_nita

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

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Reviewed: Apr. 27, 2009

YUMMY!! I used 8 inch flour tortilla's (all I had) diced up rotisserie chicken, replaced the spinach with chopped up cilantro and added a tad more jalapeno's for some kick. After rolling them up I coated them lightly with olive oil so they would get nice & crispy! I baked for 15 mins at 425. Served with Amy's Cilantro sauce from this site and it was SO GOOD! Next time I will try frying them and serve for my next family function!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Apr. 27, 2009

fantastic I baked instead of fried and did not use spinach. Instead of an itty bit of corn, onion, bell pepper I experimented and basically a balance of all the ingredients is great. I did not freeze and fry.

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cookinqueen

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Reviewed: Apr. 25, 2009

I had Amy's Cilantro avail in my fridge, glad I stumbled on this one =-) Shortcuts: Placed 2 whole roasted breasts [well seasoned from the crockpot & chopped] in a large bowl, added 1/2 red bell pepper[minced]whole can of La Costena black beans [drained] 4 tb fresh spinach and 1 jalapeno minced, 2 tb cilantro, 1/4t ts ground cumin, pinch of cayenne, pinch of salt, about 1/2 C shredded Jack I had left in the fridge, covered and microwaved the whole thing for 4 minutes to soften peppers/fresh spinach, stirring every 2 minutes, OMG! Instant heaven. Also microwaved 16 medium sized tortillas in a gallon size Zip bag for 1 minute to soften [unsealed] the zip lock kept them pliable for a long time, the wonderful rolls were baked w/PAM as other suggested. Thank You!

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Amori

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Reviewed: Apr. 21, 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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autumnbayes

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Reviewed: Apr. 21, 2009

These were wonderful! I baked instead of fried and will be making them again very soon.

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LOVES2COOK

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Reviewed: Apr. 16, 2009

Made it for a party, substituted chick strips(vegitarian fake chicken) for the real stuff, everyone gobbled them up evven the most die hard meat eaters.

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christa

Cooking Level: Expert

Home Town: Guthrie, Oklahoma, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 14, 2009

Yum, yum... Served with spicy chicken soup recipe from this site. Nice combination.

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kgadison

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Reviewed: Apr. 8, 2009

Super Yummy

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Shauna

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Reviewed: Apr. 7, 2009

These Egg Rolls were delicious; my family ate them up! Thank you for this recipe

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imblessedny

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Reviewed: Apr. 6, 2009

Great base recipe. Bake (as others suggested) at 425 for 15 mins. I also skipped the cheese, to make these only 225 calories each! (4g fat/ 24 chol/ 200 sod/ 30 carb/ 2 sug/ 2 fiber/ 12 protein) Made avocado puree for dipping to make up for the lost creaminess of the cheese. Yum!

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Ashley

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Reviewed: Apr. 2, 2009

I made this and everyone loved it. I used the filling sauce parts to help the tortilla stick together when rolled instead of using a toothpick. I baked it in the oven like everyone said and it turned out great. My dad who is extremely picky said he LOVED it and that I should open up my own burrito shop he called it. I'm making a huge batch for this week so they can freeze it. Yummy recipe~

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nyurt515

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Reviewed: Apr. 1, 2009

Our family loves these. The only change I made was to bake instead of frying. We always double the mixture and make them into burrito size instead of appetizer size. We like Amy's Cilantro Cream Sauce with these.

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