Baked Southwestern egg rolls from Everyday Annie

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Notes about this recipe

  • mfto on August 17, 2014

    I made these for a large family party. The egg rolls disappeared quickly along with the salsa that I made for dipping. Since I had no cans of black beans in my pantry, I defrosted 2 cups of pinto beans that I had cooked and they were a good substitute. Also I substituted fresh corn for frozen corn since this is the height of summer corn. Annie's recipe is written for 24 egg roll wrappers and my package had only 21 so I had leftover filling. That is another improvement I will make next time because I think the frozen wrappers in the Asian supermarket are probably superior to those in the refrigerated section of my supermarket. I had never used packaged Mexican cheese blend before and I would be more careful next time choosing a brand. My cheese seemed finely shredded and dry. Since I live in an area with Mexican groceries, I think that I can do better. I did bake the egg rolls a few hours ahead and reheated slightly before serving. This is a crowd pleaser.

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