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Baja Spring Rolls

The yummy sauces I used for my Baja Spring Roll recipe.
Before I go into the “hero” shot of this recipe, I need to give you the backstory. I LOVE accepting assignments/campaigns that involve cooking. I like to expand my horizons and much to the shock of my husband and kids – visit the kitchen now and then. So far, I’ve done pretty well – tamales, salsa, desserts galore, even ceviche beautifully presented in avocado skin to serve as the bowl!
Recently I joined the Kikkoman campaign “Kikkoman Sabor (flavor)” – my mission was to incorporate one of the yummy soy sauces into one of my family recipes. I put on my crafty thinking cap and came up with guacamole egg rolls, teriyaki tacos or carne asada spring rolls. I finally decided on “Baja Spring Rolls.” Doesn’t it  have a nice ring? Imagine Kikkoman Ponzu-seasoned beef, guacamole, salsa, and cabbage all rolled up in a yummy golden brown spring roll?

Kinda like this:
Image from http://www.steamykitchen.com/22276-chinese-spring-rolls-with-chicken-recipe.html
OK, keep that picture in your mind and I’ll move along to my prep.
Sliced beef
Kikkoman Soy Sauce (low sodium if desired)
Chopped Cabbage
Spring Roll Wraps
Cook your beef on medium high, season with pepper, garlic powder and Kikkoman Soy Sauce!
 Whip together your favorite guacamole concoction! Two ripe avocados, pepper, finely diced onion, crushed red pepper or jalapeño.  For the “kicker” add in three splashes of Kikkoman Ponzu Sauce, it has a citrus zing.
 Spring roll action time! The wraps will come very stiff  in the package.  You’ll need to warm some water in a pan and use tongs to slide one wrap in, leave it a few seconds, then remove it and place on your prep table. Add a bit of meat, the guacamole and some cabbage.
TIP: It will look and cook better if you dice the meat, as opposed to these big chunks that I used!
I know, I know. They look like little bodies in there, hence the suggestion to mince your meat.
Roll them up and place them in a baking tray. I chose this method because I thought it would be healthier than deep frying. Don’t forget to brush on a bit of oil on top so they will toast to a golden brown. Preheat the oven to 350 degrees.
Ehhh, this is when I knew my plan wasn’t working. I baked these for 30 minutes and they didn’t turn brown at all and were still a bit soggy. My first thought was to start all over again, but I didn’t want to give up. I’d come so far!
So…I decided to go to Plan B.
I deep fried them.
NOW I’ll show you my finished “baked and deep-fried” Baja Spring Rolls. But before I share the picture of the end result, I will testify in honor of their snappy, zesty, savory flavor. They taste much better than they look.
In fact they are delicious!


They are saying “Eat me, I’m beautiful on the inside!”
 Hey, don’t judge! So they aren’t picture perfect, whatevs. They are crispy and really do taste like a baja taco wrapped inside a spring roll wrapper. A little salsa borracho to dip these in and yah, they are a yummy treat.
Here is my question for you chefs out there – what did I do wrong? Why didn’t they achieve the golden brown color? If any of you out there feel like making these and are successful, send me the details and I’ll share them here and even send you a prize pack of craft supplies from my studio. Let’s work together to make this a win for the team!
This post is in collaboration with Latina Bloggers Connect and Kikkoman, all opinions are my own.

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6 thoughts on “Baja Spring Rolls”

  1. Since everything was precooked except for the spring roll wrap I would’ve put them at a higher temp like 425 and possibly used a baking rack with a slight brush of oil – maybe rotated halfway through also. I come from a Filipino mixed bloodline and this is the first time I heard of baking spring rolls, we always deep fry them but now I’ll give it a go!

  2. Hi Kathy:

    I think that it could have been that your oil was not hot enough, or the wrappers were too wet. But I personally think if it’s too perfect it’s not as flavorful. Homemade has it’s own “look”. My best cakes always tend to lean to one side!

  3. Perhaps using the dried ‘rice’ spring roll wraps rather than the regular wonton type (usually in the produce section) is the difference? Either way they look delish 🙂


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