Don’t you just love those recipes that you tell your family that you’re making for dinner, and every single one of their eyes light up? These Southwestern Egg Rolls are that dish for us. Every single member of my family goes crazy for these – even my picky 2 year old.
They are packed full of hearty ingredients, and then baked off for a wonderfully crispy crust. I always serve these with my Cilantro Cream Sauce because the 2 flavors are just destined for each other. You can eat them by themselves, or with ranch too – but I’m tell you. If you don’t serve them with the cilantro cream sauce, you’re really missing out!
You simply saute all the ingredients in a large pan for your eggroll stuffing pleasure.
I love how colorful the mixture is after the fresh spinach has been added. Don’t you?
Then you simply roll the ingredients up in a taco sized flour tortilla, give it a nice brushing of olive oil, and bake it them off in the oven until crispy.
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