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Tex-Mex Spring Rolls and Creamy Corn Salsa
Makes about 12 spring rolls
Image © Publications International, Ltd.
2 tablespoons vegetable oil
4 large green onions, finely chopped
1 small red bell pepper, seeded and finely chopped
5 cups shredded Romaine or iceberg lettuce
1/2 cup drained and rinsed canned black beans
1/2 cup frozen corn
1/4 cup chopped fresh cilantro
3 tablespoons RedHot® Original Cayenne Pepper Sauce
1 teaspoon ground cumin
1/2 cup (2 ounces) shredded Monterey Jack cheese
12 to 15 spring roll wrappers (6 inches), thawed if frozen*
Nonstick cooking spray
Creamy Corn Salsa (recipe follows)
*Available from Asian markets or in the produce section of larger supermarkets.
Heat oil in large nonstick skillet over medium heat. Add green onions and bell pepper; cook and stir 2 minutes or until tender. Stir in lettuce, beans, corn, cilantro, RedHot Sauce and cumin. Cook 3 to 5 minutes or until liquid has evaporated, stirring occasionally. Cool 15 minutes. Stir in cheese.
Preheat oven to 400F. Grease large baking sheet.
Place 1 wrapper on work surface like a diamond, with corner at bottom, keeping remaining wrappers covered with plastic wrap. Place about 2 tablespoons filling across center. Brush edges of wrapper with cold water. Fold bottom corner of wrapper up over filling. Fold in and overlap the opposite right and left corners to form log. Continue rolling tightly up. Repeat with remaining wrappers and filling.
Place rolls on prepared baking sheet. Lightly spray rolls with cooking spray. Bake 15 minutes or until golden brown and crispy, turning halfway through baking time. Prepare Creamy Corn Salsa; serve warm with spring rolls.
Creamy Corn Salsa
Makes 1 cup salsa
1 cup frozen whole kernel corn, thawed and drained
1/4 cup milk
2 tablespoons Original Cayenne Pepper Sauce
2 tablespoons chopped fresh cilantro
Combine corn, milk and RedHot Sauce in blender or food processor. Cover; process until puréed. Pour into small saucepan. Stir in cilantro. Cook over medium heat until heated through, stirring often.
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