Recipe: Southwestern Spring Rolls with Smoky Salsa

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