I recently saw the idea for Southwestern egg rolls on Mel’s Kitchen Cafe and was instantly interested. For one, I have never made egg rolls; they are still on my list to make. Secondly, I love Mexican food. I was surprised to see that they were inside tortillas instead, but figured that is probably a better idea anyway. I decided to make my own combination of ingredients for the filling, because I wasn’t a huge fan of the black beans in the recipe I saw.
This spring I worked at Natural Grocers by Vitamin Cottage for a few months before heading to Africa. After being in restaurants for so long, this job seemed unbearably slow at times. In order to pass the time, I would read through all of the cooking magazines at the registers for recipe ideas; probably not what I was supposed to be doing in my down time, but nobody ever said anything. Over these few months I accumulated a giant stack of torn out magazine pages and recipe notes. I am still trying to work my way through them without adding too much to the stack.