Ingredients

The following ingredients have 14 Servings
  • 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 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

Instruction

  • 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.