SOUTHWESTERN SPRING ROLL

Shredded chicken or pork, Chile 'n Lime sauce, black beans, peppers and onions, stuffed in egg roll wrapper, served with smoky salsa.

FOR THE SMOKY SALSA:
3 cups drained salsa
7 tbsp. Frank's Redhot Chile 'N Lime™ Hot Sauce, divided use
1/4 chipotle seasoning
FOR THE EGG ROLLS:
2 cups cooked shredded chicken, or pork
1 cup black beans
1/2 cup diced sauteed peppers and onions
1/2 cup finely chopped scallions
1/4 cup softened cream cheese
24 egg roll wrappers

TO MAKE THE SMOKY SALSA:
Combine salsa, chipotle seasoning and 3 Tbsp. Chile 'n Lime sauce. Refrigerate until needed.

TO MAKE THE SPRING ROLL FILLING:
Combine chicken or pork, black beans, peppers and onions, scallions, cream cheese and remaining 4 Tbsp. Chile 'n Lime sauce.

Place 2 Tbsp. filling in center of egg roll wrapper, moisten edges with water and roll tightly, tucking in ends. Refrigerate, covered until needed.

WHEN READY TO COOK AND SERVE:
For each serving, deep fry 2 spring rolls.

Serve with 1/4 cup Smoky Salsa per serving.

Can be made ahead in frozen.

Makes 12
Source: French's Food Service