Mexican Spring Rolls (Egg Rolls)
These Mexican spring rolls are so scrumptious you should make a double batch! Made healthier by baking, and stuffed full of the flavours of Mexico. I made this using Mexican Pulled Pork Carnitas because this recipe is part of a series using leftovers. But you can substitute with shredded or diced chicken or beef.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 spring roll wrappers or 16 egg roll wrappers (, defrosted (Note 2))
- Olive oil spray
- Enchilada sauce - for dipping ((Note 3))
- 1 packed cup leftover pulled pork ((Note 1))
- 3/4 cup grated cheese ((cheddar, tasty or any other good melting cheese))
- 1/2 cup corn kernels ((canned))
- 3/4 cup black beans ((canned))
- 1/2 cup red bell peppers ((capsicum), diced)
- 1/4 cup coriander leaves
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp salt
Instructions
- 1
Preheat the oven to 350F/180C.
- 2
Combine the filling ingredients and mix well.
- 3
Place a wrapper diagonally in front of you. Place 1/4 cup of the filling on the bottom half of the wrapper and shape into a log. If you are using egg roll wrappers, use 3 tablespoons per wrapper.
- 4
Roll up the wrapper to halfway, then fold in the left and right sides, then roll to the end, using a little water to seal.
- 5
Spray the spring rolls lightly, then turn each spring roll and lightly spray the other side.
- 6
Bake for 30 minutes, turning once, until golden.
- 7
Serve with Enchilada Sauce as the dipping sauce.