I had been craving a southwestern style egg roll for weeks when we finally took a trip to Perkins Restaurant. Back in the day when I worked there, their mini chimi’s were one of my favorite things to munch on as the wee hours of the morning ticked on. I had finally been away long enough that the food was appetizing again, which was made apparent by my insatiable craving.
To my disappointment, Perkins took the chimi’s off of their menu. That figures huh? At least it motivated me to finally try to make these on my own. These turned out super flavorful and were easy to make. The filling is bursting with protein filled beans and vegetables but you could add some lean shredded chicken to this mix too. The least healthiest part about these egg rolls is the deep fry. You can opt to spray these with some non-stick cooking spray and bake them at 425 degrees F for 14-15 minutes (flipping halfway) instead but I’m a crunch FIEND and generally prefer that deep fry crunch. Yum!
Recipe adapted from All Recipes.