Spicy Fried Spring Rolls

Ingredients

• 2 tablespoons sesame oil
• 2 1/2 cups shredded cabbage
• 1/2 cup red bell pepper, cut into strips
• 1/4 cup shredded carrots
• 1 1/4 teaspoons salt
• 1/4 teaspoons McCormick® Pure Ground Black Pepper
• 1 teaspoon McCormick® Garlic Powder
• 1 teaspoon McCormick® Onion Powder
• 1/4 teaspoon McCormick® Crushed Red Pepper, optional
• 1/4 teaspoon McCormick® Ground Ginger
• 1 egg, lightly beaten
• 1 tablespoon water
• 10 spring rolls
• Vegetable or canola oil, for frying
• Frank's RedHot® Sweet 'N Sour Dip'n Sauce

directions

1. HEAT oil in large skillet on medium-high heat. Stir in cabbage, carrots, red bell peppers, salt, pepper, garlic powder, onion powder, crushed red pepper and ground ginger. Cover and cook 2 to 3 minutes, just until wilted. Remove from heat. Set aside to cool slightly.
2. MIX egg and water in small bowl. To assemble Spring Rolls, place 1 egg roll wrapper on a clean work surface. (If using square wrappers, place with points facing up and down, like a diamond.) Spoon about 2 tablespoons of the filling across center of wrapper. Brush edges of wrapper with egg wash. Fold bottom of wrapper up and over filling, then fold in right and left sides (or corners) of wrapper. Roll tightly from bottom to top, pressing top flap of wrapper to seal. Repeat with remaining wrappers and filling.
3. FILL large deep saucepan no more than 2/3 full of oil. Heat to 350°F. Working in batches, fry Spring Rolls until golden brown and crispy, about 3 minutes, turning occasionally. Drain on paper towel-lined wire racks. Serve hot with Frank's RedHot® Sweet & Sour Dip'n Sauce.
   
   Air Fryer Method: Spray air fryer basket with no stick cooking spray. Preheat air fryer on 400°F for 3 minutes. Place spring rolls in single layer in basket; do not overcrowd. Spray rolls with no stick cooking spray. Air fry 5 minutes. Turn rolls and spray with no stick cooking spray. Fry 5 minutes longer or until rolls are lightly browned and heated through.