It seems like every restaurant you go to these days, there is some take on the classic Chinese egg roll, and oftentimes they're seen with a Southwestern twist. And I will gladly admit that I love them. Yes, they are fried, and yes, they may make my ass larger, but indulging in them every once in a while wont hurt. It's all about moderation, people.

One night, I had a craving for Southwestern egg rolls, but didn't want to go out to eat. Going out would mean I would have to get out of my pajamas, actually brush my hair and put on makeup. Nope, that wasn't going to happen. So damn it, I stayed in my no makeup and pajama outfitted glory and made my own.

I made two dips to go along with them: Spicy sour cream and creamy avocado (recipes below). They tasted just as good (if not better) as the ones you'd find in a restaurant.

Here are some step-by-step photos on how to assemble them (recipe follows):

This article appears in Aug 5-11, 2010.