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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.
View original recipe on recipetineats.comPreheat 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.
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