DisabledMama

Last night I made Baked Southwestern Eggrolls and our usual tacos.

First, they sound intimidating because of the whole eggroll concept, but they’re super easy.

This is all of the ingredients in my big red mixing bowl.  I would definitely use a large-ish mixing bowl just so you can get everything incorporated well.  I also toned the spicing down just a little in hopes of getting Kennedy to eat one (didn’t work, wouldn’t touch it).

The part that sounds the hardest is rolling them, but it’s sort of like making a paper envelope.  The directions on the website are spot on when it comes to rolling them.  I didn’t use a measuring cup for the amount I put into the rolls so some of them varied in size.

My workspace. I dusted the counter with a little flour, but with pre-made wrappers it’s unnecessary. 

This recipe makes a ton of rolls.  I debated on using some of the filling in my tacos but in the end just decided to go ahead and make them and freeze the ones we didn’t eat.

The recipe calls for you to flip them half way through the baking process.  Be smarter than me and put a little space between your rolls.  It will make flipping them easier.  I also sprayed them with cooking spray again.

In the end, they were easy and yummy.  I have two ziplock bags full with frozen ones for a future time (my favorite thing).  I think they’d be a perfect “meal” if you made slow cooked some pork or chicken in a southwestern sauce and then shredded it in with them.  

I rate this Pinterest meal a solid B but mostly for my own incompetence with placing them on the baking sheet.  I don’t know that I’ll go out of my way to make these again for just as a family, but I would definitely take them to a party or something.