Just before Angel baby was born, I made egg rolls for the first time. I was scared about the wrapping and the frying. Both went better than expected. I am not a huge fan of deep frying though, so I knew egg rolls were a once-in-awhile-dinner-item. Then I saw this post for baked Southwest egg rolls! They were delicious. They crisped well for being oven baked, not fried. I was very pleased with the filling. What with the fiber from the beans and limited oil/cooking spray, I felt like they were reasonably healthy too.
The recipe made about double what we could eat, so I just froze half. A few weeks later I popped them in a 350* oven until crisp, flipped, then crisped the other side. They reheated better than the frozen egg rolls I've bought at the grocery store. We dipped them in my favorite guacamole recipe. Definitely preferred that over salsa! The husband agreed.
Oh, and remember how I said I'm a terrible photographer? Yeah, sorry for the picture.
Note: I don't think I'm consistent on my filling portions because I ended up with extra. I just saved the rest and used it as enchilada filling. Tasted great!
Yum. Will have to try this too!
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