TEX-MEX SPRING ROLLS

By KennyB07

Ingredients

• 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 FRANK'S® RedHot® Original Cayenne Pepper Sauce
• 1 teaspoon ground cumin
• 1/2 cup Shredded Monterey Jack cheese (2 ounces)
• 12 to 15 (6-inch) spring roll wrappers, thawed if frozen
• Vegetable cooking spray
• Creamy Corn Salsa (recipe follows)
• 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

Details

Servings 12
Adapted from franksredhot.com

Preparation

Step 1

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.

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.