Mexican Spring Rolls (Egg Rolls)
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(5)
Ingredients
12 servings
- 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
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Preparation
Step 1
Preheat the oven to 350F/180C.
Step 2
Combine the filling ingredients and mix well.
Step 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.
Step 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.
Step 5
Spray the spring rolls lightly, then turn each spring roll and lightly spray the other side.
Step 6
Bake for 30 minutes, turning once, until golden.
Step 7
Serve with Enchilada Sauce as the dipping sauce.
Step 8
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