Sally's made a wonderful Mexican Spring Roll recipe, inspired by our Lovefoodies Chinese Spring Rolls.
They're great tasting and easy to make, and of course perfect for serving as a snack, starter or at parties. They always pull in the crowds! So let's see what goes in these delicious rolls.
These could also be called 'Tex - Mex' rolls, based on some of the ingredients Sally has used, and thanks to one of our foodie friends, Gloria, we've added Tex - Mex to our description of these tasty rolls!
Recipe By Sally Hall
Prep Time: 40 minutes
Cook Time: 10 minutes
This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.
Yield: 25 small rolls
Ingredients
Package of 25 Spring Roll Wraps
1 pound ground beef
1 package Taco seasoning
1 cup water
Can of Black Beans -rinsed and drained
Can of Mexican Corn (contains red & green bell peppers)
1 cup Shredded Cheese (cheddar or any of the blends using Monterey Jack)
Egg White
Salt and Pepper to taste
Oil for frying
[one-half-first]You can buy Spring Roll Pastry from Asian shops, if you have some left over, put in a zip lock bag and freeze. Once the pastry comes into contact with air, it will dry quickly so have a damp cloth to place over the pastry whilst you are preparing the rolls.[/one-half-first]
[one-half][/one-half]
The main thing we need to do is get everything ready before we start cooking. Please be aware, that your Spring Roll Pastry will dry out as soon as it makes contact with the air so please use a damp tea towel to cover it whilst you are preparing everything. These Spring Rolls will be made roughly the length of your finger. You can make them bigger if you wish, adjust amount of filling accordingly.
Instructions:
1. Brown ground beef and drain excess grease. Add taco seasoning, stir well to mix. Add cup of water and cook to reduce water. Add corn and beans. Salt and pepper to taste. Let cool about 10 minutes and stir in the shredded cheese.
2. Fill the spring roll wraps with cooled filling using a heaping tablespoon for each wrap. Fold over and seal using the egg white and LoveFoodies instructions for Chinese Spring Rolls. See photos below for how to roll the wraps.
3. Put enough vegetable oil in a sauce pan, I prefer to fry 4-5 rolls at a time. Fry until light brown and crispy. Drain on paper towels and serve warm.
This is just a variation on the filling. Serve with guacamole. Great as a side dish or as an appetizer.
* left over filling can be used in flour tortillas, as a dip for chips, or in taco shells
Making the wraps. (Please note, the photos below are from using a Chinese filling).
These wraps are a standard size so we need to cut them into quarters otherwise your spring rolls will be huge! Follow the pictures step by step and you will get the idea. You will need a little bowl of water to wet the sides so they stick.
TIP: Work with 2 or 3 squares at a time. cover the rest with a damp tea towel.
[one-fourth-first]

[/one-fourth-first]
[one-fourth]

[/one-fourth]
[one-fourth]

[/one-fourth]
[one-fourth]

[/one-fourth]
[one-fourth-first]

[/one-fourth-first]
[one-fourth]

[/one-fourth]
[one-fourth]

[/one-fourth]
[one-fourth]

[/one-fourth]

- Package of 25 Spring Roll Wraps
- 1 pound ground beef
- 1 package Taco seasoning
- 1 cup water
- Can of Black Beans -rinsed and drained
- Can of Mexican Corn contains red & green bell peppers
- 1 cup Shredded Cheese cheddar or any of the blends using Monterey Jack
- Egg White
- Salt and Pepper to taste
- Oil for frying
-
Brown ground beef and drain excess grease. Add taco seasoning, stir well to mix. Add cup of water and cook to reduce water. Add corn and beans. Salt and pepper to taste. Let cool about 10 minutes and stir in the shredded cheese.
-
Fill the spring roll wraps with cooled filling using a heaping tablespoon for each wrap. Fold over and seal using the egg white and LoveFoodies instructions for Chinese Spring Rolls. See photos below for how to roll the wraps.
-
Fry until light brown and crispy. Drain on paper towels and serve warm.
-
This is just a variation on the filling. Serve with guacamole. Great as a side dish or as an appetizer.
Gloria Carmona
says:I’m your fan, and that won’t change! So please don’t misunderstand me, but I felt the need to express that these spring rolls might be Tex-Mex, but not Mexican. Believe me, I know what I’m talking about! :)
lovefoodies
says:Hi Gloria,
Thanks for that! It was Sally (who made the recipe) that calls the Mexican but I always like to have feedback from our foodies so what I will do is also add your description in the introduction too. Hopefully that will avoid any confusion and add to a more descriptive recipe!
I hope you’re enjoying your long weekend, and having lots of fun!
Thanks Gloria, always appreciate advice and feedback :) Happy cooking!