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.
Course: Appetizer, Finger Food
Servings: 12- 16
Author: Nagi | RecipeTin Eats
12spring roll wrappers or 16 egg roll wrappers, defrosted (Note 2)
Olive oil spray
Enchilada sauce - for dipping(Note 3)
1packed cup leftover pulled pork(Note 1)
3/4cupgrated cheese(cheddar, tasty or any other good melting cheese)
1/2cupred bell peppers(capsicum), diced
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.
1. This recipe is made using leftover Mexican Pulled Pork Carnitas because it is part of an ongoing series of recipes made using leftover pulled pork. However, you can substitute with any other shredded or diced meat, such as chicken, beef, turkey.2. Spring roll wrappers are typically 8.5"/22cm wide whereas egg roll wrappers are slightly smaller, around 6"/15cm wide. So if you are using egg roll wrappers, you will need more wrappers.3. You can use store bought enchilada sauce, but I really do recommend making your own. My Easy Classic Enchilada Sauce only takes 10 minutes to make and is so much better than store bought.4.