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I made these for my daughters 18th birthday party and they were a hit. It took a little bit of time but worth it. I quadrupled the recipe and didn't use the toothpicks to close them. Instead I mixed 1/4 cup hot water with a heaping tablespoon on flour and made a thick paste and when rolling them up put the paste on inside edge and then put them on a wax paper lined cookie sheet seam side down. then when they were all rolled covered the top with another peace of wax paper( some people had problems with them sticking to plates and such) then covered the whole cookie sheet with plastic and popped them in the freezer overnight. Not only did they not stick to anything but the "paste " thing really worked! No tooth picks to contend with and the frying was a breeze. they were beautiful. My daughter even thought I bought them! I also want to note the flour water paste did not effect the taste. I figured the tortilla is pretty much mostly flour and water anyway. Also, not one of the 30 egg rolls i fried came undone! Great recipe and I will definitely make them again.
These were great! At first I was a little taken by the long list of directions, but I already had cooked chicken in the fridge and all the other steps went by quickly. It was much less time consuming than I expected. I skipped freezing these and also opted not to deep fry them. Instead I layed them out on a baking sheet, brushed them with canola oil, and baked them at 350 for 20 mins. They came out crispy and delish!
OMG!! I have been looking for a recipe similar to chili's. This one definetely hit the spot. My family could barely tell the difference. I did use eggroll wrappers for mine, only b/c they are easier to work with. They just come out a little crispier, not much difference,
I am in love with this recipe now. I used the same ingredients, but adjusted the amounts and ended up with about 20 egg rolls. I also chose to bake them instead of frying. I did have problems with the texture of the dipping sauce, but I'm going to blame the avocados for now. The taste was spot on! Thanks!
I've made these and they are deliciouso. I used Mexican blend cheese, doubled the recipe and I baked them at 450 degrees instead of frying. First spray them with cooking spray and they crisp up just fine. I liked the sauce but I added jalepanos to kick it up a notch.
Well, I have been making these for a while now and wanted to thank you for posting this recipe! My husband and I went to Chili's a few weeks ago and he ordered these eggrolls...this is what he said to me 'i can't believe that the ones you make at home taste exactly like the ones in the restaurant' he loves these eggrolls AND the dipping sauce! DELICIOUS!!! Thank you! :)
I found this recipe on Top Secret Recipes years ago and everybody absolutely loves them! Although it's a lot of work, these eggrolls are so worth it. I usually make 5 or 6 batches at once and freeze some for another day.
This was delicious. I used egg roll wrappers instead of tortillas, but otherwise, I followed the recipe. Well, I did put the cooked chicken into the food processor to mince/shred it instead of cutting it by hand. We didn't make the sauce but we're definitely going to be having the egg rolls again and again.
I usually quadruple this recipe because we like them so much. We use egg roll wrappers, no jalapeno peppers and regular milk instead of buttermilk in the dressing. Even my kids like these and my Dh practically salivates at the mention of them. We also never freeze them I think using the egg roll wrappers makes that unnecessary. The dip is great too. I think they are better than the original. MMMmmmm.
This recipe is excellent! SO much better than Chili's! I followed the recipe pretty much to spec, but I used egg roll wraps instead of tortillas. Also, I took someone else's advice on here and double wrapped them. Bad idea. They were too flaky. Much better only wrapped once. Also, the sauce didn't look green enough for me. So, I used 2 avocados. DELICIOUS!