The first time I made this, I deep fried them in egg roll wrappers, based on the opinions of other reviews. They were very good, but also very greasy, and I cringed at the oil left on them, even wrapping them in paper towels after cooking.
The second time I made them I baked them (2 in egg roll wrappers and 2 in soft taco wraps) at 475. I set the timer for 10 minutes, but removed them a little earlier (taking them out when browned). I was surprised that both turned out crispy and tasted REALLY good when baked. My wife liked the ones in egg roll wrappers better. She like the texture of the crispy egg rolls (the egg roll wraps really do crisp up nicely in the oven). I agreed, but also really liked the ones in soft taco wraps as well.
Based on my experience, if you are going to deep fry them it's important to cool the final mixture in the fridge until it's cold. I didn't cool the mixture completely, and the result was that when I deep fried them, the mixture turned out a little 'mealy', due to the high heat of deep frying.
Was this review helpful?
2 users found this review helpful
The first time I made this, I deep fried them in egg roll wrappers, based on the opinions of...