Craving a delicious twist on a classic appetizer? Get ready to bake up some incredible Mexican Spring Rolls, bursting with flavor and surprisingly easy to make!
Think savory pulled pork or chicken, wrapped in crispy perfection – you won't be able to stop at just one.
Ingredients
For the ingredients in these scrumptious Mexican Spring Rolls, you'll need a few things to get started—trust me, it's easier than doing your homework!
First, you'll need 12 spring roll wrappers—or 16 egg roll wrappers, if you prefer—so make sure they're defrosted! Don't forget the olive oil spray for that golden-brown finish. And, grab your favorite enchilada sauce for dipping; it's the perfect flavor boost!
Now, for the filling: I'm using 1 packed cup of leftover pulled pork—yay for leftovers! But you can totally use shredded chicken or beef; whatever floats your boat. Just like the Mexican Beef and Bean Bake, this recipe can easily accommodate your protein preference. Add ¾ cup of cheese—cheddar or whatever melts nicely.
Next, ½ cup of corn, ¾ cup of black beans, and ½ cup of diced red bell peppers; we're loading these up with flavor! And, last but not least, ¼ cup of coriander, plus a pinch of paprika, cumin, onion powder, and salt.
Prep
I think the prep is super easy—we're only talking like 15 minutes max! First, grab all those delicious filling ingredients we talked about. Make sure you've got your leftover glorious pulled pork – or whatever meat you're subbing in, no judgement!
Next, give everything a little chop-chop-chop. Dice your red bell peppers into cute little squares—not too big! Also, don't forget to give your coriander leaves a nice little chop.
Time to get cheesy, literally! Measure out your grated cheese. Now, for the grand finale, mix all that goodness together: meat, cheese, corn, black beans, peppers, coriander, and those spices. Make sure it's all combined—like a happy fiesta in a bowl. The spices should include taco seasoning for an extra kick. This party is getting started! And that's all there is to it.
Instructions
Before we get rolling, it's time to preheat your oven to 350F—or 180C for those of you enjoying the metric system; that way, it's nice and toasty when we're ready to bake these little bundles of joy!
Combine your filling ingredients now, ensuring everything is delightfully mixed! Next, lay a wrapper diagonally and place 1/4 cup of the filling—shape it into a log.
Now, roll it up halfway, fold in those sides neatly, then roll it to the end, using a *dab* of water to seal it—we don't want any explosions in the oven.
Spray the spring rolls lightly, turn each one, and lightly spray the other side—we want that golden crisp! Finally, bake for 30 minutes, turning once, until each one is perfectly golden. Get ready for delicious; they're coming!
Recipe Notes
Consider the following notes for these baked Mexican spring rolls. I've got a few things I wanna tell you to make your cooking experience even better.
First, if you're using leftover Mexican Pulled Pork Carnitas—cause, you know, I had some—that's awesome! But you can totally swap it out with any other shredded meat like chicken, beef, or turkey. Don't be shy!
Spring roll wrappers are usually bigger than egg roll wrappers, so if you're using egg roll wrappers, grab a few extra—you'll need 'em.
Now, about that enchilada sauce: You can buy it, sure. But trust me, making my Easy Classic Enchilada Sauce is totally worth it. It only takes, like, 10 minutes, and it tastes *way* better than the store-bought stuff. Give it a shot—you won't regret it!
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup cooked chicken, shredded
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn, frozen or canned
- 1/4 cup chopped cilantro
- 1/4 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 12 spring roll wrappers
- Enchilada sauce, for serving
Instructions:
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened.
- Stir in chicken, black beans, corn, cilantro, and enchilada sauce. Mix well.
- Remove from heat and stir in cheddar cheese.
- Place a spring roll wrapper on a flat surface. Add 2-3 tablespoons of filling to the center.
- Fold the sides of the wrapper towards the center, then roll from the bottom up, enclosing the filling completely.
- Repeat with remaining wrappers and filling.
- Place spring rolls on a baking sheet.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Serve with enchilada sauce.
Nutrition Information (per serving, estimated):
- Calories: 250
- Protein: 20g
- Fat: 12g
- Carbohydrates: 20g