in the world of food, mixing and matching ethnic cuisines is the go-to cool these days. i'm not going to argue with the trend when it comes to these southwestern egg rolls. not only would they be a fantastic appetizer, but they're substantial enough to have as a sinful meal all their own.
once you gather your ingredients on your countertop, throw them all in a big ol' bowl. you heard me right- we're not baking here where the order of operations matters.
keep going. get it all in there.
ahhh...now you've got all the goods in the bowl. go ahead and mix it all up. really well. keep going, we want a bite of everything in each egg roll.
lay out a few egg roll wrappers at a time and plop your insides right in the middle. i had never rolled an egg roll before this and my first few were pretty terrible. i had to keep reading the instructions on the back of the egg roll wrapper packaging and picturing what i knew one was 'supposed' to look like.
eventually, i got it down and they were all lined up neatly and ready to get in the oven. bake until golden, about 15 minutes at 425. oh, and when they come out and are ready to eat, it is a magical moment. they are delicious dipped in salsa- maybe sour cream? guacamole? plain even... they crunch just like a egg roll should upon first bite and the blend of flavors is a southwestern delight.
southwest egg rolls
from blog loven
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