Another item requested to be added to our Christmas Eve menu for this year was Chili's Southwestern Egg Rolls. I don't recall now if it was me or my sister who first stumbled across this recipe a few years ago, but they're one of the few things that I actually get cravings for.
Because we liked them so much the way they were, I have never altered the recipe. Click HERE for the copy-cat version we use. What we didn't care for was the tortilla wrappers and the avocado-ranch dip. Instead, we make them in wonton wrappers and use something else for dipping. I usually just stir a little Sriracha into sour cream. That adds a touch of heat with the cool from the sour cream without introducing a whole new flavor profile like the ranch.
Because I was making these as an appetizer, I chose to cut down the wonton wrappers. First cut one to determine the size you like, then you can stack a number of them, using the first as a template. Don't waste those scraps! Keep them in the freezer, and the next time you make Chinese food, or maybe an Asian-inspired salad, defrost and trim the scraps and give them a quick fry to use as a garnish or like chips and salsa with a little sweet and sour or duck sauce.
Sorry I don't have a finished shot or a cross-section, but I blinked and they were gone! If you haven't wrapped egg rolls before, see photos below. Keep a little prep bowl of water handy so you can moisten the final corners to seal them shut. Fry in small batches so you don't over-crowd your pot.
If you have leftovers, wrap and freeze, then you can just pop them in the oven to re-crisp the next time you want them.