I went to a bunco group last night as a sub and the hostess made these for dinner along with black beans and sweet rice. It was delicious! I was just checking to see if there was anything posted like this and I bet she found the recipe from here because it is exactly as listed!!! I will be making these for my family very soon. Oh, she didn't fry them, instead she baked them at 425 degrees for about 15 minutes.
These are very good but I made some significant changes: I used won ton wrappers instead of tortillas and cilantro instead of parsley. Also, I marinated the chicken in Baja Chipotle marinade and grilled it.I used an whole jalapeno pepper and added a bit more cayenne pepper to spice them up a bit. I did not deep fry these, I baked them and they were nice and crisp, just hit them with a little Pam before you put them in oven. Served with Creamy Cilantro Dipping Sauce.
These eggrolls had a good taste....but I think they were missing something! Needed a tad more seasoning. They were good though, and we are gonna make them again with some spice additions. ;-) If you you are gonna make these: PLAN AHEAD!!!! They are easy overall, but it does take some planning to get them all completed.
Oh YUMM!! These are great! The flavors are all just right and perfect together. I think these are better than the ones you get in that chain restaurant (ahem..). I didn't change a thing in the recipe, but I still got 10 eggrolls out of this instead of 5. All I can say to that is LUCKY ME! Made for PAC Spring 2010 and will make again often!
Awesome! These were not very difficult to make and they were absolutely fabulous!
These are the best Southwestern Egg Rolls I have ever eaten. The ingredients mesh so well, mmmmmm. I have even had them right out of the skillet in a warmed up tortilla, it is just a great combination! Thanks for a great family favorite!