Mexican Spring Rolls (Egg Rolls)

These Mexican spring rolls are so scrumptious you should make a double batch! Made healthier by baking, and stuffed full of the flavours of Mexico. I made this using Mexican Pulled Pork Carnitas because this recipe is part of a series using leftovers. But you can substitute with shredded or diced chicken or beef.

Ingredients

• 1/2 cup corn kernels ((canned))
• 3/4 cup black beans ((canned))
• 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 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

1. 1

   Preheat the oven to 350F/180C.

2. 2

   Combine the filling ingredients and mix well.

3. 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.

4. 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.

5. 5

   Spray the spring rolls lightly, then turn each spring roll and lightly spray the other side.

6. 6

   Bake for 30 minutes, turning once, until golden.

7. 7

   Serve with Enchilada Sauce as the dipping sauce.