Mini Arrolladitos Primavera Recipe

In a medium bowl combine the chopped ham, shredded cheese, chopped hard‑boiled eggs, diced roasted red pepper, diced green pepper, sliced hearts of palm, and chopped olives. Stir to distribute evenly.

In a small bowl whisk together the mayonnaise, Dijon mustard, lemon juice, chopped parsley, sliced chives, salt and black pepper. Taste and adjust seasoning (add a little more lemon or mayo if you prefer looser filling).

Fold the mayo mixture into the ham–vegetable mixture until everything is evenly coated. The filling should be moist but not runny. Transfer to a bowl and refrigerate for 10–15 minutes to firm slightly (this makes rolling easier).

If using flour tortillas: warm each tortilla briefly (10–15 seconds) in the microwave or in a dry skillet so it becomes flexible. If using spring roll wrappers: keep them covered with a slightly damp towel to prevent drying.

Lay a wrapper or tortilla on a clean surface. Place about 1 to 1 1/2 tablespoons of filling near one edge in a horizontal line, leaving a 1/2 inch (1 cm) border at the sides.

Fold the bottom edge up over the filling, then fold the left and right sides in, and roll tightly away from you to form a tight mini roll. Tuck the ends under to create a neat cylinder. Repeat with remaining wrappers and filling (should make roughly 12 mini rolls).

Preheat the oven to 375°F (190°C) if baking. Line a baking sheet with parchment.

Place assembled rolls seam-side down on the prepared sheet. Brush each roll lightly with egg wash or a little oil. Sprinkle sesame or poppy seeds if using.

Bake: bake for 10–12 minutes until golden and slightly crisp. For an extra-crispy finish, switch to broil for 1 minute—watch carefully to avoid burning. Pan-fry: heat 2 tablespoons vegetable oil in a skillet over medium heat and fry rolls seam-side down first, turning to brown all sides, about 2–3 minutes per side until golden and crisp. Drain briefly on paper towels.

Let the arrolladitos rest 2–3 minutes before serving so the filling sets slightly.

Arrange the mini arrolladitos on a platter. Serve warm or at room temperature with extra mayonnaise or a simple mustard-dill dipping sauce if desired.