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
Scale
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.
