Tuesday, September 21, 2010

A Late Dinner

Sunday night turned out to be a late night for eating dinner.  As it was already 8pm, I made the girls a quick PB&J with fruit leather and a cheese stick and sent them to bed.  Then I made these for Jeremy & I.  Let me just tell you - they are amazing!!!!!  We were so hungry and these were so good that we ate half of them all on our own!  If you like the Chili's Southwestern Egg Rolls, then you'll love these and you can have them anytime you want.  I also found Spicy Ranch Dressing by Hidden Valley to dip them in.  Every bite was perfect!!

Note: You find Egg Roll Wrappers in the refrigerated case in the produce section of your grocery store.

First, here is the recipe that I followed: You're Gonna Bake It After All's Baked Southwestern Egg Rolls

(Disclaimer:  I have a good camera, but the lighting in my kitchen is currently terrible at night, so you'll have to excuse these not-so-great shots.)

The filling - it looks like a ton, but you use it all up believe it or not!  I was almost done filling them when I remembered to even take this picture.  And - I might add - that is fresh corn from our garden!

Place a good amount of filling on the egg roll wrapper:

How to fold your egg rolls:

Step 1: Fold bottom point up.

Step 2 & 3: Fold sides in and mess with them a little to get the corners tucked in.

Step 4:  Roll it up.

Step 5:  Wet the last corner and stick it to itself. 

Step 6: Place on a greased cookie sheet, brush (or spray) with oil and pop it in the oven for 7 min.  Turn them over and bake another 8 min. 

Step 7:  Put as many as you want on your plate with the dressing and eat until your heart's content!  Be careful though - they are pretty hot.