Southwestern Egg Rolls

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!

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.

i used flour tortillas, not eggroll wrappers and it worked great. i left the toothpicks in to cook and served with a creamy dip (cilantro cream dip) i found on this website also. this as a little time consuming, but i made and froze them the night before, and it's worth all the effort!!! also, this recipe made 9 rolls for me. Make a triple or quadruple batch, you'll be glad you have them in the freezer!!

I'm only giving this three stars because though the filling is great, trying to roll them like an egg roll using trotillas is impossible. I think next time I'll try using egg roll wrapers or puff pastry.

I made these today for a super bowl party and they were a HUGE success! I doubled the recipe, used cilantro instead of parsley and added a tsp of garlic powder. I also used eggroll wrappers instead of the tortillas. They tasted almost exactly like the ones from Chili's. I also made the Amy's cilantro cream sauce for dipping YUMMM!

These were absolutely delicious. I read all the reviews and debated whether to fry or bake them. Since I was trying to recreate the ones from Chili's that my husband loves I decided to fry them, and the result was amazing, they were almost identical. The only thing I did different was to omit the jalapenos and use pepper jack cheese instead. I served them with Amy's Cilantro Cream sauce and it was a perfect pairing. I will definitely make these again. Thanks for the fabulous recipe! P.S. I made these a second time with egg roll wrappers instead and I definitely prefer them this way! The egg roll wrappers were much more delicate and easier to eat. And if you use this method don't freeze them, just fry immediately or refridgerate.

DO NOT DEEP FRY!!! This dish is so full of good for you veggies it is a sin to deep fry! Just bake in the oven at 475 for 15 minutes. They get very crispy in the oven! You don't have to freeze them either if you bake!! I have made these twice. Once for company and once for my family. I love these! I ommit the beans and add more chicken and I also did not put in cumin, because I didn't have any. Even though there are jalapenos and cayane pepper, this recipe is VERY mild. The cheese and tortillas cancel out the flavor. If you love spice ADD MORE!! Also, I used extra virgin olive oil, because I just use that for everything. And of course, I do not deep fry, I bake em!!

Oh....My....God!!!! OMG OMG OMG. These were phenomenal. I use the website so often. I'm always looking for new things to try and can't wait to hear my husband's reviews. But this one is ALL for me! :0) After the first bite I was prepared to tell him he could order pizza for himself and I'd eat the whole darn batch myself LOL. Not necessary at all, he loved them as much as I did. Pretty much made as written with exception that I made 1/2 with tortillas and 1/2 with egg roll wrappers (double-wrapped the egg roll wrapped ones). Both were good, but the egg roll wrappers were by far the best choice for these. These were so, so good. They tasted just like I was hoping they would. 10 starts from me! Thank you so much for posting this recipe!! It is bar far one of my favorites

These are really good, I did 1 1/2 recipe for filling and used 8 egg roll wrappers instead. The egg rolls were on the smaller side and one adult could easily eat between 2-4 egg rolls for dinner. Added a little more spinach and baked in the oven for 12 minutes at 400.

This recipe was really good. The only thing I didn't have was the parsley so I subbed some cilantro. I think that's what it was missing when people said it was just ok. They tasted very close to chilis. I also threw in a little garlic. To those that said it was bland, do you not taste your cooking before proceeding? Yes it was a little bland, but I added seasoning until it was to my liking. Thank you for sharing this recipe.

I had a little trouble when it came to frying these. Was I supposed to leave the toothpick in when I fried them? They came unwrapped and it was a mess. The filling was awesome though.

We love this recipe!! We were searching for recipe like this and we're so happy we found it. It is a fun recipe to make together with the family. My husband I compete to see who can make the best looking spring rolls. My sugg. is to roll them as tightly as possible because they sometime try to come loose when deep frying. We have tried the recipe several times and like to use eggroll wrappers instead of flour tortillas but both ways are wonderful.

For a lighter version: Preheat the oven to 425°F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking.

I made these for a football party last night and they were a huge success. I tripled the recipe and used eggoll wrappers until I ran out but then tried flour tortillas. I also served them with a jalepeno ranch dressing. Our guests loved them and my husband couldn't stop bragging about how good they were.

i absolutely love this recipe..i was looking for a sw eggroll recipe for cinco de mayo and i came across this one..i have made them 1 other time and let me tell you everyone raved about them..i had at least 2 people beg me for the recipe. i would definately suggest the eggroll wraps..they work perfectly!

The filling was delicious and I could have eaten it with a spoon, but once assembled I think they were more like a burrito than an egg roll. I did bake them instead of fry. I will make these again. **I had to change my rating from 4 stars to 5 stars. I froze the extra's and baked them a few days later, they were even better than the day they were made! I also forgot to mention that I used fajita seasong in place of the cumin.

These were fantastic! Even better the next day. Also used Amy's sauce from this site and baked instead of fried them. YUMMY!!

awesome!! I make these alot, sometimes using tortillas, other times egg roll wraps, which are alot easier to roll and fry. I usually make double b/c i try to use the whole can of beans & box of spinach so I just freeze the leftover filling for next time. Definitley serve with "Amy's Cilantro Cream Sauce"!!--that just puts it over the top! Thanks for the recipe!

Exellent. I don't know about other people, but I left the tooth picks while frying and it worked out really well. The egg rolls where perfect. I just took the tooth picks out after the frying. Everything was really, really yammy. I left the egg rolls in a freezer for over night and I don't think it would hurt them to stay in there a little while longer.

This was just what I was looking for! I added extra spinach and used eggroll skins to deep fry right away. No restaurant in town has a better southwest eggroll than this! Highly reccomended.

YUM! And baking was great! An egg-white wash (before baking) made them extra crispy.

Oh. My. Goodness. These are HEAVEN! These are my FAVORITE item at Chili's Restaurant and I must say, mine were much better, definitely healthier, and obviously cheaper! I took the advice of other posters and used eggroll wrappers, brushed them with canola oil, and baked them at 425 for 15 minutes. Absolutely delicious!

I made this recipe with egg roll wrappers rather than tortillas (and a few in little bit size ones with wonton wrappers that I had leftover!) and rather than making 5 servings I made 60. I cut the cheese in half. They weren't just good, they were AMAZING! I laid them on wax paper and froze them individually in the freezer and then dumpted them in bags so I'll have plenty to cook when I want them. I'm sure they'd be great baked, but they can be fried from frozen in just a few minutes! Yum!

These were great. We used egg roll wrappers instead of tortillas, brushed them with olive oil and baked for 10 minutes at 450 degrees. Also, for dipping sauce, we mixed sour cream, avocado and garlic. Will definitely make again!

I made these for the recent Mike Tyson fight and they were the first things gone!!! I have had to make then twice more since then. These are excellent!!!

We love these and so does anyone we've ever served them to. Two things we did different. We simply added all ingredients together - didn't cook on stove (except chicken). We did this ahead of time and put in fridge overnight to let all ingredients come together. Instead of deep frying, we put in over for 8-10 minutes on each side or until slighlty brown & crispy ... Much healthier and absolutely delicious! Try dipping in Wal-mart's Spicy Ranch dressing ... So yummy!

Instead of making eggrolls, I used this as a filling for quesadillas. Very yummy! I didn't add the jalapenos and went ahead and used the full can of corn and black beans, otherwise they probably would have went to waste. I added some chopped cilantro and think I would make them this way again. Thanks for sharing.

I made these for a pot-luck lunch for work. They were a hit!! I did not fry them, so they were kind of like mini-burritos. They would also be good using won-ton skins and frying them. I converted the recipe to serve 25 people, and the spinach did not convert right. I only used one package of spinach. They were great. If the Jalapenos were left out, I think kids would really like these. They were a little spicy, but had an excellent flavor. I will definately make these again!

I really don't know what took me so long to make these...they are AWESOME! I quadrupled the recipe to use up all the ingredients and have leftovers in the freezer. The list of ingredients seem like a process, but this came together super quick and very easily! I cooked my chicken the night before, which made the process go even faster. I served these w/ 'Amy's Cilantro Cream Sauce' for dipping, which was a great combination. These really did remind me of the famous chain's version and something that I will be making often! Thanks for sharing. :)

These are a delicious appetizer or meal, and are easy to make. Sometimes I don't even bother to deep fry them.

These were really good! Really adaptable to what you have on hand, too!

Loved it... Use wanton wraps recipe yield 20 wraps on layer only. Sprayed w/ butter and Baked them at 425*F until golden brown. Even my picky "I hate beans" Daughter requested it again as well as for leftovers :O)

These are much better with eggroll wrappers. First time they were kind of dry. Second attempt I used creamed spinach - HUGE difference and so much better!!! Taste exactly like the restaurant version. They also freeze well and reheat great in the oven or toaster oven.

I love this recipe! I tripled the recipe and made 20 rolls for my book group thinking I would have lots of leftovers, but the 6 of us ate all but 5 of them! Here are the suggestions I used from other reviews; I used green chile instead of red pepper, creamed spinach, cilantro instead of parsley, Pepper Jack cheese and eggroll wraps. They couldn't have been yummier! I also tried a whole wheat tortilla sprayed with oil and then baked for 15 minutes in a 350 degree oven and it a very good healthy alternative!

These were delicious, but had too much jalapeno for our taste buds! I baked these and served with Amy's Cilantro Cream Sauce which I also highly recommend. I will make these again with less jalapenos and try them with egg roll wrappers also as others have suggested.

These are awesome! we bake instead of fry and also use the egg roll wrappers. Note: don't make ahead of time and let sit in fridge before baking. Don't turn out too well.

It came out perfectly awesome.....I added sum extra cheese because I'm a cheese fan but the overall taste was great!!! :) One little thing is that even though I froze them a couple opened when I dropped them in the oil but that was fine because I put them right in the oven.

I made these for a baby shower, everyone raved about them. I thought they were better than Chili's not so "pasty". I tried both tortillas and egg roll wrappers. The wrappers were much easier to roll and fried up crisper and more tender.

These SW Eggrolls are the best. They beat every restaurant I have tasted. The mixture of ingredients is poportioned just right to give it the proper texture. After tasting the mixture before stuffing, I changed only one thing by adding a bit more cayenne to up the heat but the taste was great even without it also.

I followed the recipe to a T except I used wonton wrappers rather than tortillas and they were FABULOUS! Served them with Amy's Cilantro Cream Sauce, made me look like a professional! Really impressed the guests!

Very good...just not an egg roll. These are flautas. But...call them whatever...they are yummy.

I used traditional egg roll wrappers, as the fat content and carbs were about the same as the flour tortilla wraps. I added avocado's and made an avocado-ranch dipping sauce! So good, my family loved them.

All I have to say about this recipe is "FANTASTIC". Thank you so much for sharing Jackie. My husband loved it as well. They're alot of work to make, but they freeze so well it's worth the effort to make extras like I did (quadrupled the recipe)and store in the freezer for future use. Make sure you don't insert the toothpick so far into the tortilla that it's hard to remove. I removed them as soon as I got them out of the fryer, which made them very easy to remove. I also, had sour cream and hot sauce with ours and would have tried Ranch dressing if I had any on hand at the time, which I'm certainly going to try the next time.

These are awesome. I followed other posters' advice and baked at around 400-450 for around 10 minutes. One suggestion that makes them better: lightly brush the outside of the shells with olive oil, so the shell doesn't get too crispy. Even a very thin coating makes a big difference. Also, I have made the mixture the da before and stored in fridge to make on "as needed" basis; the flavor just gets better! Love these :)

I have made these several times and they go so fast that I have to make more then one batch at a time. Always a guaranteed hit and pretty simple to put together.

Very Good! I baked them but otherwise followed the recipe. My kids and husband loved them.

Amazing little snack. Don't underestimate the freezing step, they seem like they will fall apart, but once frozen they will stay together. I used my deep fryer to heat these bad boys up.

These are soooooo good! I made them with tortillas and egg rool wrappers, they were much better with tortillas! I also baked mine vs frying for a healthier option. Will be making this again!

These are wonderful, thank you for the recipe!!

These were great. I made a few changes, due to what I had on hand. I used egg roll wrappers, instead of tortillas and added more cilantro. Since we had just moved and my deep fryer was packed up, I baked them. THey turned out great. However, I have no doubt they are awesome with tortillas and next time I will definitely deep fry them. Also, I took 8oz velveeta melted and added a can of rotel to dip them in. Made these for a party and was lucky I even got one! They were eaten almost as quickly as I put them out! Thanks for sharing!

love love love!! Every potluck at work they ask me to make these. Even other offices are asking me to make them for thier parties haha!

I used egg roll wrppers and baked on 400 until golden brown. Do not waste any ingredients, just go ahead and double or triple the recipe because you will wish you had. Thanks for a great recipe. I would suggest using Amy's Cilantro Cream Sauce with this.

I cut back on the chili powder and jalapenos, but these were still delicious. Also baked at 450 degrees for 10 minutes instead of frying. Served with guacamole and sour cream. They were a big hit. Going to try making them spicier next time and looking forward to it.

Easy to make.. I stuck with the original recipe I didn't change a thing :)

These egg rolls are great and I've been making them for quite some time. However, while recently making some Chinese egg rolls, I noticed virtually the IDENTICAL recipe on the wrapper of the egg-roll wrapper package. So although these are definitely delicious, the recipe is definitely not original...

These were very good. Used flour tortillas and I baked them at 400 degrees for about 25 minutes until they were brown and extremely crispy. Who needs deep fried when baking works. Just served with sour cream but will work on what to serve it with - so many options.

I followed this recipe exactly except for frying them only because I was out of oil and didn't realize it so I baked them. They still turned out very good. I do want to try frying them next time and maybe even try with egg roll wrappers instead. Thanks!

I made them without chicken and used egg roll wrappers instead of flour tortillas. They were really good!

These were soooo yummy. Everyone just went on & on about them. They couldn't get enough. I served them with Amy's cilantro cream sauce from this site. Delectable!

These were awesome. I made these for a mexican themed potluck and they were a crowd pleaser. I used some leftover grilled chicken breast I had in the fridge. I used the flour tortillas, sealed them with a flour and water paste and deep fried right away. No freezer time! and they came out perfect. Served with Amy's cilantro lime cream sauce. Delicious! This will be a go to recipe in my house.

These egg rolls were beyond good! I used egg roll wrappers instead of tortillas and baked them in the oven at 425 for 15 minutes and they came out crunchy and delicious! I added sliced carrots and omitted the spinach. Definitely a keeper!

Very good recipe, and viewers review help. Thanks!

This was delicious - made a couple of additions that were also terrific. Added 1/3 cup plain cream cheese (you can use whipped or regular)and 1 avocado (chopped). I mixed in the cream cheese when the chicken mixture was still hot when removed from stove (incorporate well so you don't have blobs of cream cheese) and mixed in avocado right before putting into tortillas (incorporate gently). Also cut way down on the oil for frying - used only about 1/4 of olive oil and it was plenty to make them gold brown and melted inside. Used multiple dipping sauces including: jalapeno ranch dressing, guacamole, salsa and sour cream. Highly recommend this recipe!

AWESOME!!! My husband and I love Chillis' southwestern eggrolls, in fact that and their soup is all that I every order there. My husband said this recipie was BETTER than Chili's and I agree 100%! I have never tried a recipie better than this and I've tried hundreds! Definately take out the parsley and put in cilantro. It has an awesome kick to it just the right amount of spicyness. I have tried deep frying, baking and microwave, they are all good but I prefer oven baked. These are a great nutritional substitute to the frozen burritos you buy at the grocery store. Make a ton of these and freeze them for a quick dinner or after school snack, great for college kids or those that live on their own!! If you have even one teenage boy and husband you need to double or triple the recipie!

So Yummy! Did recipe exactly but used tortillas because that is all I had on hand and I also baked them to make them healthier. Since we have little ones I omitted the cumin and jalapenos but added it to ours before wrapping them. I cheated and used premade frozen buffalo wings and diced them up, but it was so tasty in the wraps and made it super spicy. For the little ones, I used premade popcorn chicken and diced it up. I don't like to cheat but that's all I had on hand and it worked perfect. Will probably use a real chicken breast next time so there's not as many preservatives. Perfect quick and easy recipe! Something I will definitely add to the weekly mix. Great served with homemade salsa! Next time I will use eggroll wrappers instead of the tortillas. The tortillas were a little too much, I think the wrappers will not be as overbearing in taste!

The only regret i have is not trying this sooner!!! I absi=olutely loved this recipe and will make it over and over and over. I baked the tortillas and served it with a combo of 1/2 sour cream and 1/2 salsa. Top 5 off AR i've tried.

Eggcellent!

These were a huge hit at the "Fajitas & 'Ritas Party" we had last night! I'm not a cook by any means but I followed the recipe to a T and they were delicious!! I will definitely make these in bulk to keep in the freezer for an easy appetizer in the future!

These are AWESOME!! I made them 2 days ago and changed up the recipe a bit, to my tastes. Used carrots instead of spinach, serano pepper, garlic and some white onion as well as the green onion, cilantro instread of parsley, squirt 1/2 lime juice over mix after cooked. I added cayenne, S&P, garlic powder and chili powder to my chicken, and chili powder and cumin to my mix. VERY Flavorful! Wasn't lacking anything. I also used lumpia wrappers instead of tortilla or egg roll wraps, altho they are similar to egg roll wraps, they are sooo much better! I also brushed them with canola oil and baked them at 425 degrees for about 15 mins flipping 1/2. They were good, then the next day I made them again and fried them instead and they were FANTASTICALLY AWESOME!!! With my mods and frying them, they were AMAZING! Also, I wanted to make the cilantro cream sauce with them, but that was more than what I had on hand, so instead we ate these with SPICY RANCH!! That was AWESOMER!! haha All I had to do was buy a pkt of hiddenvalley spicy ranch mix and add 1 c each of mayo and milk... it is the perfect dipping sauce, and NO not really spicy, just awesome flavor! THANKS!!

I made these for a family party and they were a hit! I boiled chicken breasts and then shredded the chicken rather than dicing it. Before adding the mixture into the wrappers, I also added some more spices for flavor (garlic powder, onion powder, cayanne, etc.). I also used the egg roll wrappers - I found that they were much easier to deal with than the tortillas. I made the egg rolls a couple days before the party and froze them. Then I baked them on the day of the party for 15 mintues at 450. As others suggested - I served with Amy's Cilantro Cream Sauce. Highly recommend!

I thought these were amazing!! I left out the corn because I didnt have any and didnt put the beans in because I dont like beans.. But other then that followed the recipe exactly as is and these were amazing. I used egg roll wrappers instead. I also fried some and baked others based on other reviewers and the fried ones are 100x better! I'll definately be making these again!

I used spring roll wrappers instead of flour tortillas and baked them instead of fried them. They were fantastic and easy!!

The flavor of the ingredients blends so nicely. I skipped the freezing and baked, rather than fried, and we were still very happy with it. What was nice was that I was able to cook everything without the chicken in it to make a couple of rolls for my vegetarian, then added my cooked chicken for the rest of us. Thanks for sharing!

Keeper keeper keeper. These are like the ones we get at a local restaurant here. They are wonderfully tasty.

I love this recipe. I use egg roll wrappers because tortillas are too thick. Very tasty and goes great with the cilantro cream sauce on this site. Very Yummy!

Yummy! Not sure why it was necessary to freeze them for 4 hours- mine were still a little frozen on the inside even after deep frying them.

These were great! I have a lot of guys come over to roleplay with my husband weekly and made these one night. They loved them! They keep asking when am I going to make them again!

These are great! I seasoned the chicken with chili powder before cooking and it had a blackened cajun flavor. I also used cilantro instead of parsley. I used eggroll wrappers and baked them at 425 for about 35 minutes and they turned out nice and crispy. Served with avocado ranch. I will be making these again. They reheat well after being cooked and frozen.

SO yummy! I left out the chicken and baked these. Even my finicky children loved them. Dinner-guest-worthy recipe.

These SW egg rolls are fantastic! I followed the recipe basically as written, but without the jalapenos. I also added fresh cilantro instead of parsley. Will definitely make again and again. I served it with Creamy Avocado-Ranch Dip from this site. Excellent combination!

I'm always looking for a great recipe that I can turn vegetarian, plus I love Mexican food--the spicier the better. I've made these twice now using fake chicken strips that I chop into cubes. I much prefer the egg rolls to the tortilla version. They are lighter and crispier. I used black soybeans the second time because that's what I had along with pepper jack cheese. Definitely worth doubling or tripling the recipe because these are fantastic! I dipped them into El Torito's cilantro salad dressing as a dip. They are a bit greasy like anything deep fried, but that just added to their deliciousness. Next time I'll try baking them.

I used mozarella and left out the red peppers and jalapenos which wouldn't fly with my children but these tasted great and freeze well.

Very good, but they do take time. I will definitely try egg roll wrappers next time, the toothpicks are difficult to remove.

Made quesadillas out of it instead and added fresh basil and used chopped yellow onion instead of green onion--no parsley. Topped it with light sour cream and fresh salsa--Yummy!!

These were really good - a lot like Chili's. I baked them in the oven at 450 degrees rather than frying them.

Believe the reviews! These really are amazing! I made these for a get together and doubled the recipe. They were a HUGE hit! I used won ton wrappers and baked them instead of tortillas and frying. The jalapenos I used were VERY spicy so made them a little hotter than I had expected. I also served these with "Amy's Cilantro Cream Sauce" and they were wonderful. Even my husband who 'dislikes' mexican food LOVED them! Thank you Jackie! UPDATE! So I was curious to see how the recipe varied by using egg roll wrappers or tortillas, and a frying or baking each of them. I have tried all 4 varieties and have to say that the method of frying the ones in the egg roll wrappers are by far the best! I thought this was the best recipe ever until I tried this and they're even that much better now!

Wow! I cannot believe how much I enjoyed this recipe. I originally decided to make this recipe because my husband is a huge fan of the Southwestern Egg Rolls at one of our favorite restaurants, and I was never really a fan. However, once I tried them, I loved them!! I made a few adjustments in accordance with the ingredients that I had in the house. I used a frozen combination of red and green bell peppers and white onions in place of the red bell peppers and green onions, as that is what I had on hand. I also used a cherry pepper from the garden in place of the jalapeno pepper as I did not have any. I also did not have any cayenne pepper, so I skipped it. After reading previous reviews, I noticed that many people were using egg roll wrappers in place of the tortillas. Because I had both in the kitchen, I made half with egg roll wrappers and half with flour tortillas. My husband and I both agreed that the egg roll wrappers were the best. Next time I might try baking some of them, as others have suggested. I cannot wait to make this as an appetizer for an upcoming party. I know that it will be a hit!

All the great reviews pretty much say it all. I used egg roll wrappers and sprayed with cooking spray and baked in the oven at 425 for 15 minutes. They were perfect. Everyone thought they were fried because they tasted so good and crunchy. Made everything else exactly like recipe. Can't wait to make again.

Serve these with "Amy's Cilantro Cream Sauce" on this site and you are in heaven. Delicious

Like others, I used egg roll wrappers and stuffed with 2 tablespoons of the filling. I tripled the filling and had enough for 20. Lined a baking tray and sprayed the tray and rolls with vegetable oil, baked at 425 for 10 minutes, flipped and gave the other side of the rolls a quick spray of oil and baked for another 5 minutes. Served with avacado sauce. LOVED THEM!!!

Pretty good. Used Amy's Cilantro Cream sauce as a dip. Rolled them, placed them on a baking sheet, sprayed with Pam, baked until golden brown.