A few years ago, I became enamored of egg roll wrappers, and did all kinds of things with them, including making "ravioli" and tiny little sweet turnovers that I pan-fried until crisp. One of the dishes to come out of that period was Mexican Egg Rolls, which took some leftovers from a taco night and put them into a handy, portable mode. I've done them since, several times, for party appetizers, and occasionally to have a couple for dinner with a cold beer, and freeze the remainder.

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