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Mexican Spring Rolls with Cilantro Lime Dip

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 rolls


  • 1 lb roma tomatoes finely diced, guts removed
  • 2/3 cup red onion finely diced
  • 1 jalapeno finely diced (seeds removed for mild)
  • 1/2 cup corn
  • 1 lime
  • 1/2 cup fresh cilantro roughly chopped
  • 12-14 spring roll wrappers (see note)
  • 8 oz sour cream
  • 1/2 tsp chili powder
  • salt
  • vegetable oil (or canola)



  • In a medium bowl, combine the tomatoes, red onion, jalapeno, corn, 1/2 lime juiced, and 1/4 cup fresh cilantro. Add a pinch of salt and stir to combine. Set aside.
  • Make the cilantro lime dip by combining the sour cream, chili powder, 1/4 cup cilantro, and 1/2 lime juiced in a small bowl. Cover and chill.
  • Fill a large skillet with an inch of water and heat over medium low to warm. This water is needed to soften the spring roll wrappers.
  • In a second large skillet, add your oil until it is approximately 1/2 inch deep. Heat over medium until warm.
  • While the oil is heating, start making your spring rolls.

To Make the Rolls

  • Place one spring roll sheet into the warm water. Make sure that it stays submerged. When softened (approximately 10 seconds), remove and place on a clean working surface such as a large cutting board. Lay it out so that it is relatively flat and circular again.
  • Wrapping each roll is just like making a burrito! Approximately 1/4 of the way up the wrapper, add 1 1/2-2 Tbsp of the tomato mixture. Keep as much of the liquid out as possible so that the roll does not explode in the oil.
  • Fold the bottom, short edge up over the tomato mixture.
  • Fold each side over the salsa rather tightly.
  • Roll the spring roll up until the wrapper is completely wound around the salsa. Set rolls aside until ready to pan fry. (If you are good at multi tasking in the kitchen, you can continue to make these as you are cooking other batches on the stove to cut down on time).
  • Test if the oil is hot enough by throwing in a piece of the salsa. It should sizzle and start forming bubbles around the food almost instantly.
  • When ready, place 3-4 rolls in the pan at a time. Do not overcrowd it or else the temperature will drop too low and the rolls will be soggy! Place the fine mesh splatter screen on top if using. The rolls will likely splatter as they cook, so be careful! Lightly fry until the roll is starting to brown, approximately 3-5 minutes.
  • Carefully flip the rolls over, replace the screen, and cook until the second side is also starting to brown (approximately 3-5 minutes more).
  • Drain the rolls on a cooling rack over paper towels to cool. If you place them directly on a plate or sheet, they will become soggy as the heat is trapped. Repeat the pan fry process until all rolls are done.
  • Serve immediately with the cilantro lime dip.


You can find spring roll wrappers here!
Leave the pepper seeds and ribs out for a mild heat.  Keep them in or add more pepper for a hotter roll.
Make sure you keep as much juice as possible out of the spring rolls so that they do not explode in the oil.