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Tex-Mex Spring Rolls Tex-Mex Spring Rolls 0 Makes: 12 spring rolls 2 Tbsp. 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 canned black beans 1/2 cup frozen corn 1/4 chopped cup fresh cilantro 3 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce 1 tsp. ground cumin 1/2 cup Shredded Monterey Jack cheese (2 ounces) 12 (6 inch) spring roll wrappers 1 vegetable cooking spray 0 Creamy Corn Salsa Tip: Purchase flour-based spring roll wrappers from Asian markets or in the produce section of supermarkets. Do not substitute rice paper wrappers. Creamy Corn Salsa 1 cup frozen whole kernel corn, thawed and drained 1/4 cup milk 2 tablespoons FRANK'S® RedHot® Original Cayenne Pepper Sauce 2 tablespoons chopped fresh cilantro Combine corn, milk and FRANK'S 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.
24 200

Tex-Mex Spring Rolls

Makes: 12 spring rolls
Prep Time: 45 min
Cook Time: 25 min
User Rating:

Ingredients

  • 2 Tbsp. 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 canned black beans,rinsed and drained
  • 1/2 cup frozen corn
  • 1/4 cup chopped fresh cilantro,(optional)
  • 3 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 tsp. ground cumin
  • 1/2 cup Shredded Monterey Jack cheese (2 ounces)
  • 12 (6 inch) spring roll wrappers,thawed if frozen
  • 1 vegetable cooking spray
  • Creamy Corn Salsa

Directions

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, Frank's 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 400°F. Grease large baking sheet.

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.

- Tips

Tip: Purchase flour-based spring roll wrappers from Asian markets or in the produce section of supermarkets. Do not substitute rice paper wrappers. Creamy Corn Salsa 1 cup frozen whole kernel corn, thawed and drained 1/4 cup milk 2 tablespoons FRANK'S® RedHot® Original Cayenne Pepper Sauce 2 tablespoons chopped fresh cilantro Combine corn, milk and FRANK'S 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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Tex-Mex Spring Rolls

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Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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