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Southwest-Style Egg Rolls

Reviewed: Jan. 14, 2012
I have made this several times and finally found the way to cook these that I like best. I add more cheese, more corn for sweetness, and use cilantro instead of spinach. I also use a minced jalapeno pepper for some heat. I use Amy's cilantro dip and add a half of guacamole to it. My favorite way to cook these are using Mission Ready to Cook flour tortillas. I make a paste of flour and water to seal all the seams and deep fry them at 375. They sealed and cooked perfectly. I was worried these might get soggy, but they didn't last that long.
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