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Southwestern Egg Rolls

Reviewed: Oct. 15, 2012
Better than any southwestern egg roll I've ordered in a restaurant. My changes were insignificant: I don't do spicy so I omitted the jalapenos and cayenne. Didn't have frozen, so I used canned corn. Finally, I used wheat tortillas cause I love wheat. The trick to the wheat tortillas is not to get the fancy-schmancy expensive ones (they taste like cardboard). La Banterita or Azteca tastes great. I thought rolling them was simple, just fold them up and pin with toothpicks as instructed. Also, I doubled the recipe. This recipe although not hard, isn't worth the time for just 5 or 6 egg rolls. You can just leave them frozen if you don't want them all at one time- amazing!
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