Recipe Background
Texas Rolls are an incredible fusion of East meets West — East brings the style and West brings the flavor! The inside is a Tex-Mex celebration of savory beans and shredded meat, summery corn, and smoky seasonings, with a golden-brown and crispy spring roll holding it all together. Served with enchilada sauce, Texas Rolls have a taste the size of its namesake state!
Texas Rolls are an incredible fusion of East meets West — East brings the style and West brings the flavor! The inside is a Tex-Mex celebration of savory beans and shredded meat, summery corn, and smoky seasonings, with a golden-brown and crispy spring roll holding it all together. Served with enchilada sauce, Texas Rolls have a taste the size of its namesake state!
Ingredients
- 1 cup chicken pork, or beef, cooked and shredded
- 3/4 cup cheddar cheese grated
- 1/2 cup canned corn drained
- 3/4 cup canned black beans drained and rinsed
- 1/2 cup red bell peppers diced
- 1/4 cup coriander leaves
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 12 spring roll wrappers thawed if frozen
- water to taste
- olive oil spray to taste
- enchilada sauce optional, to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- In a large bowl, add the shredded meat, the cheddar cheese, the corn, the black beans, the red bell peppers, the coriander leaves, the paprika, the cumin, the onion powder, and the salt and stir until well-combined.
- On a clean surface, place 1 of the spring roll wrappers down with one of the corners facing down.
- Add 1/4 cup of the filling mixture to the bottom half of the wrapper.
- Shape the spring roll wrapper into a log with the filling on the inside by rolling the wrapper up halfway, folding in the left and right corners of the wrapper, and then rolling the wrapper all the way to the final corner.
- Using the water and your clean fingers, wet your fingers and use them to seal the seam of the wrapper.
- Repeat the filling and rolling process with the remaining wrappers and the remaining filling mixture.
- Coat the spring rolls with the olive oil spray on both sides.
- Transfer the spring rolls to a baking sheet.
- Bake the spring rolls, turning them once, until they are golden, about 30 minutes.
- Serve with the enchilada sauce.
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