If you are craving a crispy, flavorful snack that bursts with the vibrant tastes of Mexico, this Mexican Spring Rolls with Enchilada Dipping Sauce Recipe is an absolute must-try. Imagine tender pulled pork, melty cheese, sweet corn, earthy black beans, and fresh red bell peppers all wrapped in a golden, crispy spring roll shell. Paired with a bold and tangy enchilada dipping sauce, these spring rolls deliver a fiesta of textures and flavors in every bite. They are perfect for parties, weeknight dinners, or when you simply want to treat yourself to something delicious and satisfying.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple, wholesome ingredients is all it takes to create this explosion of flavor. Each component plays an important role, from the creamy cheese that melts perfectly inside, to the spices that bring warmth and depth, and the fresh veggies that add pops of color and texture.
- Spring roll wrappers or egg roll wrappers: The crispy outer shell that holds all the delicious filling together beautifully.
- Olive oil spray: Helps achieve that golden, crunchy finish without adding heaviness.
- Enchilada sauce: A zesty dipping sauce that complements every bite with rich, bold flavor.
- Leftover pulled pork: Tender, smoky meat that adds heartiness and depth to the filling.
- Grated cheese (cheddar or tasty): Melts delightfully to bind the filling and add creamy richness.
- Corn kernels: Sweet bursts of texture that balance the savory elements.
- Black beans: Earthy and hearty beans that contribute protein and a creamy bite.
- Red bell peppers: Fresh, crunchy, and colorful for added brightness.
- Coriander leaves: Provides a refreshing, herbal lift to the filling.
- Spices (paprika, cumin, onion powder, salt): A warm, aromatic blend that brings the authentic Mexican flair.
How to Make Mexican Spring Rolls with Enchilada Dipping Sauce Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350F (180C). This ensures that when your spring rolls are ready, they’ll bake evenly to a glorious golden crisp. Preparing your workstation with all ingredients nearby will make the assembly a breeze.
Step 2: Mix the Filling
In a bowl, combine the leftover pulled pork, grated cheese, corn kernels, black beans, diced red bell peppers, and coriander leaves. Sprinkle in the paprika, cumin, onion powder, and salt, then stir everything thoroughly so each bite is bursting with balanced flavor.
Step 3: Fill the Wrappers
Place a spring roll or egg roll wrapper on your work surface diagonally. Spoon about 1/4 cup of the filling onto the bottom half of the wrapper (if you use egg roll wrappers, reduce to 3 tablespoons per wrap). Shape the filling into a neat log to fit perfectly when rolling.
Step 4: Roll Them Up
Roll the wrapper halfway up over the filling. Then fold in the left and right sides to seal the edges, and continue rolling to the end. Use a little water along the edge to securely seal the spring roll so the filling stays inside while baking.
Step 5: Prepare for Baking
Lightly spray the assembled spring rolls with olive oil spray on one side, then carefully turn and spray the other side. This helps achieve that irresistible crunch and a lovely golden color in the oven.
Step 6: Bake to Perfection
Place the spring rolls on a baking sheet and bake for 30 minutes, turning once halfway through. Keep an eye out for that perfect golden hue and a crisp shell. This method keeps them lighter and less greasy than deep frying, without skimping on crispiness.
Step 7: Serve with Enchilada Sauce
Once baked, serve these irresistible Mexican spring rolls hot with a generous side of enchilada dipping sauce. The sauce offers a tangy, smoky complement that perfectly enhances every crisp bite.
How to Serve Mexican Spring Rolls with Enchilada Dipping Sauce Recipe
Garnishes
Sprinkle freshly chopped coriander or a pinch of smoked paprika over the spring rolls to add a fresh aroma and a pretty finishing touch. A squeeze of lime juice on top can brighten the savory flavors even more, giving each bite a zesty pop.
Side Dishes
Pair your Mexican Spring Rolls with a crisp green salad or some Mexican rice for a well-rounded meal. Refried beans or a simple avocado salsa also offer excellent options, balancing textures and complementing the rich filling and tangy dip.
Creative Ways to Present
For fun entertaining, serve the spring rolls upright in a shallow bowl of enchilada sauce to mimic a bouquet effect. Or slice them in half diagonally and arrange neatly on a platter with mini bowls of guacamole, sour cream, and extra dipping sauce for a colorful taco-night vibe.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover spring rolls in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and ready to enjoy as a quick snack or lunch the next day.
Freezing
You can freeze these spring rolls before baking. Lay them out on a tray so they don’t touch and freeze until solid, then transfer to a freezer bag. They keep well for up to 2 months and can be baked directly from frozen (just add a few extra minutes to the bake time).
Reheating
To reheat, place the spring rolls in a preheated oven at 350F (180C) for about 10-15 minutes or until warmed through and crispy again. Avoid the microwave as it will make the wrappers soggy.
FAQs
Can I make these spring rolls gluten-free?
Absolutely! Just swap the regular spring roll wrappers for gluten-free ones, which are often available at specialty or health food stores. The filling and enchilada sauce are naturally gluten-free as well.
What can I use instead of leftover pulled pork?
If you don’t have pulled pork on hand, shredded chicken, ground beef, or even a hearty vegetable mix work wonderfully in these spring rolls. Just adjust the spices slightly to complement your protein choice.
Can I deep-fry these spring rolls?
Yes! While baking makes them lighter, you can deep-fry the rolls in hot oil until golden and fragrant for an extra crispy texture. Just be sure to drain them on paper towels to remove excess oil.
Is the enchilada dipping sauce spicy?
The enchilada sauce typically has a mild to moderate spice level, but you can easily adjust it to your taste by choosing a mild or hotter version from the store or making your own with mild chili powder or extra chipotle.
Can I prepare the filling in advance?
Definitely! The filling can be made a day ahead, covered, and refrigerated. This makes assembly quicker and even more enjoyable, especially when you’re short on time.
Final Thoughts
If you want a snack or appetizer that’s flavorful, fun, and ever so satisfying, the Mexican Spring Rolls with Enchilada Dipping Sauce Recipe should be your go-to. They offer a wonderful balance of textures and tastes with every bite, plus the warm, welcoming aroma that makes your kitchen feel like a fiesta. Trust me, once you try these, they’ll become a beloved staple for your gatherings or cozy nights in. Give it a whirl—you’ll be so glad you did!
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Mexican Spring Rolls with Enchilada Dipping Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 to 16 spring rolls
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Description
These Mexican Spring Rolls, also known as egg rolls, are a delicious and easy-to-make appetizer or snack featuring a flavorful blend of pulled pork, cheese, corn, black beans, and spices wrapped in crispy spring roll wrappers. Baked to golden perfection and served with a tangy enchilada dipping sauce, they bring a savory Mexican twist to a classic favorite.
Ingredients
Spring Rolls
- 12 spring roll wrappers or 16 egg roll wrappers, defrosted
- Olive oil spray
Filling
- 1 packed cup leftover pulled pork
- 3/4 cup grated cheese (cheddar, tasty or any 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
Dipping Sauce
- Enchilada sauce, for dipping
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s ready for baking your spring rolls to a crispy golden finish.
- Prepare Filling: In a mixing bowl, combine the pulled pork, grated cheese, corn kernels, black beans, diced red bell peppers, coriander leaves, paprika, cumin, onion powder, and salt. Mix thoroughly to blend all flavors evenly.
- Assemble Rolls: Lay a spring roll wrapper diagonally in front of you. Place about 1/4 cup of the filling on the bottom half of the wrapper and shape it into a log. If using egg roll wrappers, use 3 tablespoons of filling per wrapper.
- Roll and Seal: Roll the wrapper up halfway, then fold in the left and right sides to enclose the filling. Continue rolling to the end and use a little water along the edge to seal the roll securely.
- Prepare for Baking: Lightly spray each spring roll with olive oil spray on all sides to promote even browning and a crispy texture.
- Bake: Place the rolls on a baking sheet and bake in the preheated oven for 30 minutes, turning once halfway through, until they are golden brown and crisp.
- Serve: Remove from the oven and serve hot with enchilada sauce as a flavorful dipping accompaniment.
Notes
- You can substitute leftover pulled pork with shredded chicken or beef if preferred.
- For crispier rolls, brush with olive oil instead of spraying and consider broiling the last 2-3 minutes while watching closely to avoid burning.
- Spring roll wrappers yield 12 rolls with about 1/4 cup filling each; egg roll wrappers yield 16 smaller rolls with 3 tablespoons filling each.
- Leftover filling can be refrigerated and used within 2 days for best quality.
- If you prefer a spicier kick, add some chopped jalapeños or a pinch of chili powder to the filling.
