Party Spring Rolls Two Ways

Heat oil to 375°F in a large heavy bottom saucepan.

For the BLT spring rolls, place spring roll wrappers on a flat work surface, at an angle, with points at top and bottom (like a diamond). Place 1 slice of Havarti cheese in center of each wrapper. Top with 3 cherry tomato halves and 1 slice of bacon, broken into pieces. Fold the bottom corner of the wrapper up, then fold the two sides of the wrapper toward the middle. To seal the spring roll, lightly brush or dab with water along top edge of wrapper. Roll from bottom up, pressing gently to seal roll with the wet edge.

For the Reuben Spring Rolls, arrange wrappers on work surface. Place 1 slice of Swiss cheese in center of each wrapper. Top with 2 slices of pickle and layer with 1 slice of meat. Fold the bottom corner of the wrapper up, then fold the two sides of the wrapper toward the middle. To seal the spring roll, lightly brush or dab with water along top edge of wrapper. Roll from bottom up, pressing gently to seal roll with the wet edge.

Working in batches, fry spring rolls 5 minutes or until golden brown.

For the dipping sauce, mix mayonnaise and Frank’s RedHot in small bowl. To serve, wrap each spring roll in lettuce, like a lettuce cup, and dip in spicy mayo.

Tips:
•These party spring rolls are inspired by some of our favourite deli Sandwiches, but you can always create your own version with your favourite sandwich fillings!
•Keeping the lettuce on the outside will ensure it doesn’t wilt, will keep your hands from burning when you just can’t wait to dive in AND it acts like a built-in napkin!