Originally, with my leftover Asian Style Pulled Pork, I set out to make wonton tacos. Not bothering to check whether I had wonton wrappers in the freezer. When I was getting everything out to put them together I noticed that I had spring roll wrappers instead. I’m really not sure if there is a big difference between the two other than their size, but the logistics of how I was going to bake these larger wrappers in the style of a taco was too much for my hungry brain to think of.
Instead I opted for Pork & Avocado Spring Rolls. I remembered BJ’s Brewhouse had some sort of egg rolls with meat and avocado. That was my starting point for this easy dinner.
If you remember from my Southwestern Spring Rolls I make no claims to be any good at actually rolling spring rolls. I really have no form at all I just tuck everything up like a burrito and roll it, sealing with a dab of water on the end. I found with these it is best to drain and chop the meat before making the rolls. Too much liquid will cause the rolls to fall apart before you cook them. Even though you are working with pulled pork, it’s best to give it a rough chop to get everything a little bit smaller and easier to eat.
I served these with a spicy ranch dressing (ranch mixed with cayenne and paprika) but you could use regular ranch, jalapeno ranch, avocado ranch, or soy sauce. Try a few different dips and decide on your favorite.
- Leftover Asian Style Pulled Pork
- 1 avocado, chopped
- 8-10 spring roll wrappers
- Shredded cheese
- Preheat oven to 425 degrees. Spray baking sheet with non stick cooking spray.
- Spoon about 1 – 1 ½ tablespoons of the pork onto the center of the spring roll wrapper. Top with a few pieces of chopped avocado and a sprinkle of cheese.
- Roll and seal.
- Place seam side down on the baking sheet. Repeat until all filling is used up. Spray the tops spring rolls with cooking spray and bake 15 minutes, turning once.