Online Recipe Book

Mexican Spring Rolls

12 rolls
Prep info
10 min prep + overnight marinade + 10 min cook + 40 min prep + 10 min cook
Prep time
Not set
Cook time
9 hours, 10 minutes
Time required
9 hours, 10 minutes
Oven preheat


  • Marinate:
  • 12 oz chicken (boneless skinless)
  • 2 T oil
  • 4 cloves crushed garlic
  • 2 t ground cumin
  • 1/4 c fresh lime juice
  • Filling:
  • 2 c shredded cheese (Monterey jack, Mexican blend, etc)
  • 2 c cooked black beans
  • 4/3 c salsa
  • 1/2 chopped red bell pepper
  • 5 diced green onions
  • 2 cloves minced garlic
  • 1/2 t Salt (Table)
  • 1/2 t freshly ground black pepper
  • 1/2 t chili powder
  • 1/2 T ground cumin
  • The Rest:
  • 225 g phyllo sheets (6 sheets)
  • 1 egg (beaten)
  • 1 T water
  • oil (for frying)
  • salsa (for serving)
  • guacamole (for serving, optional)
  • sour cream (for serving, optional)


1. Marinate the chicken with the oil, garlic, cumin, and lime juice overnight. Follow the directions on the package of phyllo; you may need to thaw overnight in the fridge.

2. Grill the chicken, then chop into small dice.  Mix all the filling ingredients together with the chicken. 

3. Mix together the egg and water to make an egg wash; get a brush ready to brush it onto the phyllo.

4. Get the phyllo ready.  Dampen a kitchen towel; set aside.  Spread the phyllo on a large cutting board.  Cut the sheets in half to make 12.  Cover with the damp towel, and keep covered when not getting a sheet.

5. Remove one piece of phyllo to a cutting board or work surface, laying the cut edge parallel with your belly. Put one-twelfth the filling, about 1/2 cup, in a line parallel your belly, about 1/4 up (away from your belly) the piece of phyllo.  Fold the cut edge over the filling, then the two ends over to the left and right, then finish rolling it up.  When you reach the end, apply some egg wash to the inside of the end, then finish wrapping, then apply more egg wash to the outside of the join.  Set aside and repeat until your filling and phyllo is used up.

6. Heat oil to 350F and cook just until golden brown (approximately 3-5 minutes).  Cut diagonally and serve with salsa, guacamole, and/or sour cream.


SJ Note 27 June 2011: These are really tasty!  I might try adding the salsa inside the egg rolls next time, it really did need a sauce when eating them.  Definitely a keeper!  Can freeze uncooked rolls for future use.