Southwestern Chicken Spring Rolls

Sauté ground chicken, jalapeno and onions in the olive oil until the chicken is almost fully cooked.

Add the Mrs. Wages Classic Salsa mix, garlic and the diced red and yellow peppers then cook until peppers soften.

Deglaze with the white wine and fold in the drained black beans, place into cooler to chill.

Rehydrate (a couple at a time) the spring roll wrappers, lay one at a time onto a clean dry towel and dabthe top to dry a little.

Place 2 Tbsp of the chilled mix spread evenly across the bottom portion of the wrapper fold over once the fold the ends in and continue to roll up and place onto a tray.

Repeat the above until the mix is used up.

Serve drizzled with Sriracha sauce.