These baked spring rolls stuffed with the flavours of Mexico are so good I recommend making a double batch because they will go fast!
This recipe is part of a series using leftover Mexican Pulled Pork Carnitas, a recipe I shared a few weeks ago. So I’ve made this using leftover pulled pork but you can also make this with shredded or diced chicken or beef.
Discovering creative uses for spring roll wrappers (egg roll wrappers) was a revelation. I basically use it as filo pastry – which I never use because I find it so fiddly to do the layers and brushing each layer with butter. The flakiness and crunchiness of baked spring roll wrappers is similar, but they are so much easier to handle. And it bakes really well – I actually prefer baking it to deep frying it. It browns pretty evenly and comes out wonderfully crunchy, and it is a whole lot healthier.
So over the years I’ve been exploring different ways to use spring roll wrappers – other than actually making spring rolls (I haven’t ever made spring rolls! Isn’t that odd??). Moroccan cigars (rolled up and filled with spiced mince – delicious!), Samosas (Indian triangles filled with potato – sensational!), baklava (didn’t work so well…), pizza triangles (she shoots, she scores!), Cheese and Spinach triangles (home run!) – the list goes on and on!
Mexican Spring Rolls were one of the home runs. They are so ridiculously delicious, I’m seriously contemplating lobbying the Mexican government to make these officially Mexican. I’m a bit embarrassed to admit how little self control I have, but here’s some evidence of how irresistible they are – do you notice that there are a few more Mexican Spring Rolls in the photo below than the photo above? Yep, I consumed them mid photo shoot. Then regretted it when I was taking the later shots because the pile of Mexican Spring Rolls in the background is clearly smaller than it should be.
These are super easy to make – you just combine the filling ingredients, then roll it up in the wrappers, spray lightly with oil so they bake beautifully golden, then bake for 30 minutes. The part that requires a bit of focus is the rolling (that is, until you become an expert!). You simply start with the wrapper placed diagonally in front of you, then place some filling on it and shape it into a log shape. Then starting from the bottom, roll it up half way, tuck the left and right sides in, then finish rolling, sealing with water.
The perfect dip to accompany this is enchilada sauce. I used homemade Enchilada Sauce – it only takes 10 minutes to make and it really is worth making the effort because it is so much better than store bought. A perfect appetiser for your next Mexican inspired get together!
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Mexican Spring Rolls (Egg Rolls)
Ingredients
- 12 spring roll wrappers or 16 egg roll wrappers , defrosted (Note 2)
- Olive oil spray
- Enchilada sauce - for dipping (Note 3)
Filling
- 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
Instructions
- Preheat the oven to 350F/180C.
- Combine the filling ingredients and mix well.
- 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.
- 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.
- Spray the spring rolls lightly, then turn each spring roll and lightly spray the other side.
- Bake for 30 minutes, turning once, until golden.
- Serve with Enchilada Sauce as the dipping sauce.
Recipe Notes:
Nutrition Information:
You are one hot beautiful woman in this recipe is so delicious it’s the bomb
These came out delicious! I didn’t have any leftover meat so I just used a full can of drained black beans and a can of mexicorn instead of corn and bell peppers separately because I was too excited to wait to have the exact ingredients. That being said, I’m sure it’s very yummy with the pork. I dipped them in both the homemade enchilada sauce and ranch (separately) and they were both so good, but I think the enchilada sauce was just a little bit better. Oh, and after baking them in oven, since we were eating slow, I’d toss a few at a time into the air fryer (with a little oil spray) for a few minutes and they were super crunchy. I highly recommend this recipe!
Made it with pork mince and a Mexican spice blend. Definitely a winner!
If you’re Aussie, springroll wrappers can be found in the frozen section with the pastry sheets at Woolies.
Ohhh, I can’t WAIT to try these! Do you think they can be air-fried? I’m still pretty new to my Ninja, but thinking a quick spritz of oil and air-frying them might work..? Thanks!
Since they work for baking I am pretty sure they will be fine in the air fryer!! N x
Hi Nagi
Are the spring roll wrappers you used the thin rice paper wraps that one would use to make fresh Vietnamese spring rolls? That’s not what they look like in the pictures, but when I search the Internet for spring roll wrappers, the thin rice ones are the ones that usually appear. I have egg roll wrappers but would prefer to use the larger spring roll wraps. Can you let me know a bit more about the wrappers!
Thanks.
Spring roll wraps and egg roll wraps are definitely not interchangeable, in the US. My DH came home from the grocery store with rice paper, which proudly announced on the package that they were “spring roll wraps.” I knew those wouldn’t work, so he went out, again, for corn tortillas. He came home with egg roll wraps, having heard me say I was expecting something more like big wonton wraps. I’m looking forward to making these, tomorrow! (And figuring what to do with all the rice paper wraps … I already had two packs in the pantry!)
HI Marty! If you’re in the states then these are what you call egg roll wrappers 🙂 Or at the Asian markets, you will also get spring roll wrappers that are yellow or white, not see through. They are not the thin rice paper wraps used for Vietnaese spring rolls 🙂 N x
Could these be frozen prior to cooking, then cooked from frozen?
Hi Sue, I’m sorry but I don’t know I haven’t tried! 🙂
Can these be made ahead of time or will they get soggy?
I’m sorry Michelle, they will get soggy 🙂
Hi Nagi, new fan here I just happened to stumble upon this while googling Mexican Spring Rolls. And I must say , as a dad, I love making this for my 2 year old daughter. she adores your recipe. Thank you so much for this. You are a blessing. I will start following you and your recipes. Again thank you.
Thank you for the compliment William! So pleased your daughter enjoys this – so young, and already such great taste! 😜
Hello Nagi,
I am thinking of serving the spring rolls at my 5 year old daughter’s tea- party (for the moms). But I have been thinking if I can make this vegetarian. May be use a mix of pinto and black beans instead of pulled pork? Do you have any suggestions?
Thanks,
Prakriti
How lovely! I think beans would be a great sub, they are nice and “meaty”! 🙂
Hi,
I have only been able to find rice paper wrappers (after going to 3 different stores) – will this also work?
Thanks.
Egg roll and wonton wrappers are found in the refrigerated section-usually in the vegetable section with to the tofu.
Do you mean the really thin rice paper that gets dunked in water to soften?? If so, I’m sorry to say it won’t. 🙂
Loved your creamy lemon fish last night, was so so easy… a new fan. Thanks
That’s wonderful Irene! Thanks for letting me know! N xx
THANK YOU FOR ALL THE RECIPE . MY FAMILY LOVE YOUR FOOD
You’re most welcome Sue! N xx
Hi Nagi, love love love all your recipes! Question: do you spray them with a non stick cooking spray (Pam ) or oil in a sprayer? Thanks!!!
Hi Ana! I use a cooking oil spray like Pam 🙂 N x
You won me at spring rolls. I absolutely have to have them as appetizers at Asian places. This is such a great idea and spin and I LOVE that you showed a pic on how to fold them for those of us that haven’t figured it out *cough*me*cough*.
Oh please. The Queen of Shrimp wrapping doesn’t know how to roll spring rolls? I don’t believe it for a second!! I will pretty much roll up anything in spring roll wrappers and bake them as a snack. Best way to use up leftovers!
Hi Nagi, love ❤️ all u do. Can I make and freeze these then spray and bake from frozen? Having a 60th doo I’m catering for w a chef and waiter to prep and serve my menu and its finger food centric and party will be mid Jan (hotskis). Prepping as much in advance. Will be doing fish tacos (or using same recipe to put in lettuce leaves rather than soft tacos I think). Your advice is appreciated. Thank you 🙏🏿