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    Home » Appetizer Recipes

    Mexican Spring Rolls

    BY: Ben Rayl UPDATED: 15 May, '21 3 Comments

    RecipePrintComments
    5 from 1 vote

    These 'spring rolls' are a great idea for an easy Mexican appetizer.  Using phyllo dough to make these super crunchy, tasty mini chimichangas makes them super easy to handle.   Dip them in salsa and sour cream, and spice up any party with this great Mexican appetizer idea.

    Perfectly spiced, perfectly crispy Mexican Spring Rolls.

    📋 Recipe

    Perfectly spiced, perfectly crispy Mexican Spring Rolls.

    Crispy Mexican 'Spring Rolls'

    These 'spring rolls' are a great idea for an easy Mexican appetizer.  Using phyllo dough to make these super crunchy, tasty mini chimichangas makes them super easy to handle.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Appetizer, Lunch, Side Dish
    Cuisine: Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8 Servings
    Calories: 319kcal
    Author: Ben Rayl

    Ingredients
     

    • 1 cup black beans - canned, drained
    • ½ cup corn - canned, drained
    • 2 tablespoon cilantro - chopped
    • ½ cup salsa
    • ½ red onion - finely diced
    • 1 jalepeno - finely diced optional
    • 1 teaspoon chipotle powder - or 1 tablespoon adobo
    • 1 avocado - cubed
    • 1 chicken breast - cooked and diced in small pieces
    • ½ cup cheddar - shredded, or mexican blend cheese
    • 1 lime - juice
    • 1 package phyllo pastry - frozen, then thawed
    • vegetable oil - for brushing phyllo
    • salt and pepper - to taste

    Instructions

    • Pre heat the oven to 400 F (200 C).
    • In a medium bowl, mix all ingredients (black beans through cheese) together well, then squeeze the lime over the mixture, generously salt and pepper and stir thoroughly.
    • Place a piece of phyllo on your counter and cut it in half.
    • Generously brush oil over the pastry, then roll up each short side about 4 or 5 times.
    • Place about ⅓ cup of black bean mixture in the center, then tightly roll up the spring roll,  making sure the seam is on the bottom.
    • Move the roll to a baking sheet covered with baking paper and repeat until all the filling and/or pastry is used up.
    • Generously brush all the rolls with vegetable oil, and bake until golden brown and crispy, about 20 - 30 minutes.
    • Serve with salsa and sour cream (creme fraiche).

    Nutrition

    Calories: 319kcal | Carbohydrates: 42g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 471mg | Potassium: 447mg | Fiber: 6g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 3mg

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      Recipe Rating




    1. Words Of Deliciousness

      March 17, 2013 at 9:30 pm

      These spring rolls sound yummy. I have never thought of Mexican food in a spring roll, super idea.

      Reply
    2. secaulfield

      April 19, 2013 at 8:39 pm

      I don't.like working with phyllo dough. Do you think it would.still work with spring roll wrappers?

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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