southwestern eggrollls (3)

First time with this recipe
First time with fillo dough
first time cooking with coconut

I have an unhealthy addiction to appetizers..... especially at a good restaurant....or a decent chain....or anything close to it.

The problem?  The diet is a week in (as of today!) and they are SO not healthy....and usually fried...not a good combination.  In fact we are avoiding eating out unless I am 100% sure before hand what to order and the calorie content.

So enter this recipe...here I REALLY should have taken photos the experience was a bit hilarious but with me and this blog you are lucky I am doing anything new at all!  I also added chicken to the recipe because everything is better with chicken.  I cooked said chicken in cocout oil which seemed slower than EVOO but the chicken was more moist.

When I went shopping last week intending to make this deliousness....I couldn't find egg roll or won ton wrappers ANYWHERE so I went with fillo dough....i figured it had a lot of the same qualities.....light and flaky.  I have another box and a half and I am looking forward to some adventures with them.

But let me tell you....this stuff was difficult! Pretty sure it came in large sheets and one of them broke so I had tiny sheets.  I played around with the layers, on these puppies, I used some with 2 or 3 layers...a lot with weird broken tops that showed my filling (which was totally delish)

I only managed to roll ONE of them in a cute little tiny burrito/egg roll looking thing.  The rest varied in size like burrito to mini taco and were good.....but crazy.  A fork was suggested more than anything else.  I also skipped out on the ranch dip.

I thought when I started this little project that I had watched Rachael Ray make enough egg roll recipes (though only one came to mind....) that I would be able to handle this fillo dough.....but it didn't work out in any way....but it was a fun and tasty disaster!