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...
Foto: RecipeTin Eats — Nagi | RecipeTin EatsIngredients
- 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
Steps
Preheat the oven to 350F/180C.
Combine the filling ingredients and mix well.
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.
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.
Spray the spring rolls lightly, then turn each spring roll and lightly spray the other side.
Bake for 30 minutes, turning once, until golden.
Serve with Enchilada Sauce as the dipping sauce.
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