I’m redoing this old post with new photos… enjoy the new and improved Mexican Eggrolls post!
So, I’ve made lots of fried rolls, but I just tried making BAKED Mexican eggrolls and it is AMAZING!! I don’t know if I will ever fry these again! A family favorite of ours is to put Mexican filling in a springroll wrapper.
Here’s what I did:
Mexican Eggrolls {printable version here}
Ingredients:
1 cup canned sweet corn
1 cup black beans
1 cup cooked and chopped chicken
1 cup shredded cheddar or Mozzarella cheese {or a mix of both}
1/2 cup chopped green onions
1/2 tsp garlic salt
1 avocado diced
Sour Cream and/or Salsa for dipping
12 spring roll wrappers thawed from frozen or fresh
You can make vegetarian by omitting the chicken.
1 cup black beans
1 cup cooked and chopped chicken
1 cup shredded cheddar or Mozzarella cheese {or a mix of both}
1/2 cup chopped green onions
1/2 tsp garlic salt
1 avocado diced
Sour Cream and/or Salsa for dipping
12 spring roll wrappers thawed from frozen or fresh
You can make vegetarian by omitting the chicken.
Mix corn, beans, chicken, cheese, salt and avocado together in a large bowl. Separate the spring roll wrappers and place in a stack. Put a large spoonful of the mix on top of the wrapper and roll as you would a spring roll. Secure with a bit of water if needed. Continue until all 12 are full. At this point you can place on a greased baking sheet {spray with a bit of oil} and bake in the oven for 15-17 min @ 200C/390F {until crisp} or shallow fry in a pan with 1/2 inch of cooking oil. If fried, drain on a paper towel after cooking. Serve with lettuce for wrapping and sour cream and salsa for dipping.
There you have it! Baked Mexican Eggrolls that the whole family will love!
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