Southwestern Egg Rolls Recipe

Great recipe. Family acutally preferred the tortilla vs egg roll wrappers. If you want to serve the sauce a chain made famous for these egg rolls, mix: 1/4 cup smashed, fresh avocado (about half of an avocado), 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tbs buttermilk, 1 1/2 tsp white vinegar, 1/8 tsp salt, 1/8 tsp dried parsley, 1/8 tsp onion powder, dash dried dill weed, dash garlic powder, dash pepper. Let the flavors set up overnight prior to serving as it makes the sauce so much better. Enjoy!

Sweet fancy Moses these are yummy! I tripled the ingredients and placed the filling in egg roll wrappers and ended up with about 2 dozen rolls. I baked them and served them with another reviewer's tip on a dipping sauce-the sour cream and salsa mixture. These were incredible! I plan on making more this week and freezing them. One note about freezing these-par bake them prior to popping them in the freezer so the egg roll wrapper doesn't break down. I can't wait to make (and eat!) these again. Thanks for sharing such a great recipe!

I followed this recipe exactly, except I baked these at 450 degrees for 10 minutes instead of frying, and skipped the freezing part. I have also halved the cheese and doubled the spinach on some batches to make them a little healthier. Very good this way too. At others' suggestion, I served this with "Amy's Cilantro Cream Sauce" from this site. These were excellent and healthier than the original recipe. Very yummy!! Next time, I plan to add avocado to the rolls right before rolling. I think they'll be even better. :)

Trust me on this -- make this recipe using eggroll wrappers instead of tortillas, roll them up eggroll style and fry them -- no need to freeze them. They are de-lish!! I usually leave out the spinach to make them like a nearby restaurant does. Yummy!!!

Wonderful recipe! I left out the spinach,since no one in the family likes it. We're cutting back on fat, so I baked them in the oven at 475 degrees for 15 minutes.They got crispy just like in a deep fat fryer. Served them with sour cream and guacamole! Thanks for sharing, Jackie!

I made this recipe for dinner tonight and I was extremely pleased with the results. I did, however, modify the recipe slightly. I sauteed the chicken breast with a little salt, pepper and garlic powder. I also used canned chopped green chiles instead of red bell pepper, cilantro instead of parsley and I added a couple squirts of lime juice to the filling toward the final stage of cooking. I used creamed spinach and doubled the amount. I decided to bake them at 425 for 15 minutes (sprayed with cooking spray) and they were crispy and delicious. I served them with cilantro cream sauce from this site. I will definitely make these again and again!

Wow! This is a great recipe that I fix about once a week. The only thing I changed was no freezing and I bake at 350 covered for 20 to 25 minutes, and I remove the foil after 15 minutes so the tortillas get crispy. I serve with Ranch dressing or SW ranch.

This is just like Chili's! Delicious....I know how to make Philippine egg rolls, so it was a breeze for me to make this. I used egg rolls wrappers, added a little more spinach to make it healthy. Cilantro or parsley, it does not make a difference. Roll the egg rolls tight and seal the eggrolls using water (wet the end. I usually fry it, but lately, I sprayed them with cooking spray and bake...Yummy......For the sauce, I serve it with low fat Ranch dressing( 1 cup dressing plus 1 TBS Chili powder.

I had just bought a bunch of canned chicken from Costco and was looking for something to do with it. I just added the drained, canned chicken into the mixture in the pan and broke it apart. I highly recommend this. It also works well with rotisserie chicken from the grocery store. With one can of chicken I felt the need to double the onion (used yellow onion) and bell pepper and needed about 1/2 can or more of black beans. Also, I changed up the other ingredients a bit to suit our taste - eliminated spinach, jalapenos, parsley and cayenne and added 1/2 can diced green chiles, 1/4 tsp. onion powder and fresh ground pepper. Kept the measurements on the seasonings as listed in the recipe. I used soft taco sized flour tortillas but didn't stuff them as full as you would a burrito. I ended up with 6. No need to use toothpicks. Placed them in a 9 x 13 pan lined with heavy duty foil and sprayed with PAM and baked at 425 for about 15-20 minutes. If frozen (not necessary but good option) you'll need to cook longer. Excellent result considering you just cut out a ton of fat by not deep frying. Everybody loved them.

The entire family loves this! All four of my boys asked me to make this 3 days in a row. Thankfully I quadrupled the recipe and had left overs for them. Its a new family favorite. I did bake them, used cilantro instead of parsley and used green chiles instead of the jalapenos only because it was what I had. I also served with spanish rice 2 and Amy's cilantro cream sauce--both amazing and both from this site!

Honestly, I'm giving 5 stars based on the filling alone. Good Gravy! This stuff's YUMMY! I tripled the recipe with no changes other than I sprinkled my chicken breasts with Adobo before cooking them. Rolled in egg roll wrappers, sprayed with non-stick spray & baked @ 375. I just couldn't get the wrapper "crispy" like I thought it should be. Now granted, the original recipe called for tortillas & deep frying, so I'm not taking anything away for that. BUT I made quesadillas with the extra filling - and Man Oh Man!! Seriously good eatin'! Next time, I'll just go the quesadilla route & keep the filling the same.

We make these xtra spicy and I used ground beef. For the sauce, I just used Catalina Dressing bc it offsets the spiciness. Similar to a Dorito Taco Salad in flavor. Thank you for posting! Yummy!

I have been making this copycat recipe for 20 years. I use the large burrito size tortillas and cut them in half when ready to serve. I don't deep fry anything anymore, pan frying in shallow oil works great, also reduce temperature so they can cook fry longer to make sure center is hot. I serve this as a meal with a Spanish style rice and refried beans as sides, along with shredded lettuce, chopped tomatoes, salsa and sour cream. It's one of my favorite meals.

Perfect comfort food.

There was NO way this cook fry for 10 minutes on 375. I let it set on the counter about 15 minutes and tried one. It was very golden brown after just 2 minutes. I let it cook until it was almost too done because I knew the middle would be cold and it was. I’m glad I only tried one. I’m baking the next one.

The recipe is small, and the flour tortillas made it dry. I made it a 2nd time, doubled the recipe and used egg roll wraps, and it was Amazing!! If you want them to taste like Chili's, use the egg roll wraps/skins. I followed the recipe exactly and used Chipotle Ranch dressing to dip them in. Delish!!

These were fantastic! I altered the ingredients a bit - I left out the spinach and I used egg roll wrappers instead of tortillas since I had them on hand. I also subbed the jalapenos for a can of diced green chiles. I was using what I had available instead of making a trip to the grocery store. I stayed true to the recipe other than those changes. My husband said these are a new favorite for him. I also took the advice of other reviewers and made "Amy's Cilantro Cream Sauce" for dipping. It was a great combination and I will definitely make them again!

I used ground beef instead of chicken. The key to good egg rolls is to fry on lower heat, between low and medium. I could've made them a little more spicy too.

I've made these several times and they are great. You have to make the Creamy Cilantro Jalapeno Green sauce for them though. Just Google it and you'll find it

These are very good. I did use egg roll wrappers instead of the tortilla wraps. I also went with a cup of cheese my second go around. Half Monterey jack and half parmesan. I also fried them without freezing and they came out delishious.