The baked spring rolls with Mexican flavours are so delicious that I suggest making two batches—they’ll disappear fast!

This recipe is part of a series that uses leftover Mexican Pulled Pork Carnitas. I shared this recipe a few weeks back. Although it was made with leftover pulled pork, it can also be made using shredded or diced beef or chicken.

It was a real revelation to discover creative uses for egg roll wrappers or spring roll wrappers. I use them like filo pastry, which I don’t use often because it is so difficult to layer and brush each layer with butter. Baked spring roll wrappers have a similar crunchiness and flakiness but are much easier to work with. They bake well, and I prefer them to deep-frying. They are very evenly browned and crunchy, and they’re a lot healthier.

Since then, I have been exploring other ways to use spring wrappers than making spring rolls. (I’ve never made spring rolls!) It’s odd ??). Moroccan cigars are filled with minced spiced meat and rolled up. They’re delicious! Samosas are Indian triangles stuffed with potatoes. The baklava didn’t turn out so well …), Pizza triangles (she shoots and she scores!) The list goes on and on. The list is endless!

Mexican Spring Rolls was one of our best sellers. These are so delicious that I am seriously considering lobbying the Mexican Government to make them officially Mexican. It makes me feel a little embarrassed to admit that I am not very self-control. But here is some proof of how irresistible these are. Do you notice how there are more Mexican Spring Rolls in the picture below than in the one above? Yes, I ate them during the photo shoot. When I took the subsequent shots, I regretted my decision because the Mexican Spring Rolls on the background are clearly smaller than they should be.

The recipe is super simple – mix the ingredients and roll them up into the wrappers. Spray lightly with oil to get a beautiful golden colour, then bake the cookies for 30 minutes. Rolling is the part that takes a little concentration (until you become an expert). Start by placing the wrapper diagonally before you. Then, put some filling and form it into a log. Starting at the bottom, start rolling it halfway, tucking in the left and the right sides, and then seal it with water.

Enchilada Sauce is the perfect accompaniment to this dish. It only takes 10 minutes for me to make homemade Enchilada Sauce, and it tastes so much better than the store-bought stuff. This is the perfect appetizer for your next Mexican-themed get-together!

Mexican Spring Rolls Egg Rolls

RecipeTin Eats Prep: 15minutes mins Cook: 30minutes mins Total: 45minutes mins Appetizer, Finger Food Mexican5 from 5 votes Servings 12 – 16 The Mexican spring rolls you make are so delicious that you might want to double the batch! These Mexican spring rolls are healthier because they’re baked and packed with flavours from Mexico. This recipe was part of a series that uses leftovers. I used Mexican Pulled Pork Carnitas. You can also use shredded or diced beef or chicken.

Ingredients

• ▢ Defrosted 12 egg roll wrappers or spring roll wrappers (Note 2)
• ▢ Olive Oil Spray
• ▢ Enchilada sauce – for dipping (Note 3)

Filling

• ▢ Note: 1 cup of leftover pulled pork in a sealed bag
• ▢ 1/4 cup grated cheese (cheddar, tasty or other melting cheeses)
• ▢ 1/2 cup corn kernels (canned)
• ▢ 3/4 cup black beans (canned)
• ▢ Half a cup of red bell peppers, diced
• ▢ 1/4 cup coriander leaves
• ▢ 1/4 tsp of paprika
• ▢ 1/4 tsp cumin
• ▢ Half a teaspoon of onion powder
• ▢ Half a teaspoon of salt

Instructions

• Preheat the oven to 350F/180C.
• Mix all ingredients and combine well.
• Place the wrapper diagonally before you. Place 1/4 cup filling in the bottom half of each wrapper. Shape into a log. Use three tablespoons of filling per egg roll wrapper if you’re using them.
• The wrapper should be rolled up to halfway, folded on both the left and right sides, and then rolled to the end. Seal with a small amount of water.
• Then, spray lightly on the opposite side of each spring roll.
• Once you have turned the pan, bake for 30 minutes until golden.
• Serve with Enchilada Sauce for dipping.

Recipe Notes

1. This recipe uses leftover Mexican Pulled Pork Carnitas, as it is part of a series of recipes that use leftover pulled pork. You can use any other meat, such as beef, chicken or turkey. 2. Egg roll wrappers, on the other hand, are typically 6″/15cm in width. Spring roll wrappers have a wider size of 8.5″/22cm. If you use egg roll wrappers, you will require more wrappers. 3. Although you can buy enchilada sauce, I recommend making your own. It only takes 10 minutes for me to make my Easy Classic Enchilada Sauce, and it is much better than the store-bought stuff.