Reviewed: Apr. 11, 2012

Very Good! Make sure to keep the rolls from touching each other when you put them in the freezer, they will stick together.

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3 users found this review helpful

Reviewer:

Carol

Reviewed: Apr. 7, 2012

This was excellent!!! I did the same as a previous commenter and baked them at 450 for 10 min. They were scrumdiddliyumscious with the southwest ranch sauce that they sell in the taco isle at walmart!!!

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Reviewer:

jyuill

Reviewed: Mar. 25, 2012

I didn't do this recipe exactly, but I had to give it a five based on the great mix of ingredients and spices! I made the chicken, jalepenos, corn, full can of spinach, and spices into quesedillas with considerably less cheese than called for and they were awesome. When I have more time I'll try the actual egg roll recipe!

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Reviewer:

emilyoga

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Mar. 23, 2012

Anything less that 5 does not justify this recipe! If my fiance wasn't home I likely would have eaten them all by myself. We are dieting and though there are so many healthy things in this recipe, frying them destroys that... but we did anyway, as a treat to ourselves. I will definately double batch next time (i have left over egg rolls anyway, which can freeze up to 2 months) because I just don't think there were enough. we will no longer buy the frozen kind at the store or get them at the restaurants because we both agree these are WAYYYYY better anyway. I followed the recipe exactly, except I didn't have Monteray Jack so I used Colby Jack cheese and my local grocery store ran out of green onions so i just dashed some onion poweder on the peppers as they were cooking. I wouldn't want to use tortilla rolls only because I think that would give it more of a quesadilla effect than an egg roll. We've already decided these will be the appetizers the next time someone comes over, and probably every other time as well. There is no recipe that compares to the goodness of this! TY for this recipe... you have totally made our day (and many more days to follow)

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Reviewer:

Devinsmommy920

Reviewed: Mar. 22, 2012

Yummy! These are not difficult to make, but I did a few substitutions to accommodate what I had on hand. Used fresh spinach rather than frozen, forgot the parsley and didn't freeze them, just fried them right away for maybe 2 minutes each. The only thing that was really different for me is that it took closer to 40 minutes for me from start to finish. Definitely plan to make these again- only will likely double the recipe. This recipe only made 8 eggrolls using homemade-style 6 inch tortillas.

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Reviewer:

Dgrandma

Cooking Level: Intermediate

Home Town: Fountain Valley, California, USA

Reviewed: Mar. 22, 2012

Tastes just like the rolls from Chilis. There is a cilantro and lime sauce that goes well with these, it's on this site, i forget where though

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Reviewer:

troym40

Home Town: Cole Camp, Missouri, USA

Reviewed: Mar. 10, 2012

Okay this is seriously delicious! We're eating them right now. We made them with both the tortillas and egg roll wrappers and the egg roll wrappers were better but the others were very, very good too. We served these with Amy's Cilantro Sauce from this site and it's delicious and perfect with these egg rolls. We also baked them and them came out nice and crispy. I will definitely be making these again!

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Reviewer:

zengac

Reviewed: Feb. 21, 2012

I really love this recipe. I did cut back on the jalapenos but added a tbsp. of chipotle-flavored hot sauce. After I'd mixed everything in but the cheese, I felt that something was missing. I added 3 tbsp. of chopped cilantro and it really added just the right flavor. I'd better state right now that I increased this recipe to 30 servings for a party. I also baked these at 450 for 12 minutes and served them cut in half with Amy's Cilantro Cream Sauce from this site. I will be making these again.

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Reviewer:

Lark817

Cooking Level: Intermediate

Home Town: Sebastian, Florida, USA

Reviewed: Feb. 7, 2012

Kind of a pain for such a little amount of food. The flavor was good, though. Next time I'll probably skip the novelty of trying to roll them like an egg roll and I'll just make burritos out of the filling. I used green peppers instead of the red, a full can of corn and black beans, and no spinach.

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Reviewer:

BLyn

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

Reviewed: Feb. 6, 2012

These are delicious! I did not use chicken and made them vegetarian, and I did not use parsley. Other than that I followed the recipe exactly and used 1/2 a flour tortilla rolled up like a taquito. I fried them in a pan, I don't have a deep fryer. I made the avocado dip that another reviewer suggested. These were really great, will definitely make again.

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