Mini Mexican Street Corn Dogs

Prep: 35 minutes
Cook : 6 minutes • Serves: 8

1.Attach deep fryer thermometer to side of medium saucepan; add oil and heat over medium heat 35 minutes or until oil temperature reaches 350˚.

2.In medium bowl, stir together cornbread mix and 1 teaspoon chipotle-garlic seasoning. Pat hot dogs dry with paper towel; insert skewers halfway into cut end of each hot dog and roll in cornbread mixture to lightly coat.
3.In small bowl, whisk egg and buttermilk; stir into cornbread mixture. In 2 batches, dip each hot dog into batter, allowing excess to drip off; slowly add to hot oil and fry 3 minutes or until golden brown, turning once. Drain corn dogs on paper towel-lined rimmed baking pan.
4.Serve corn dogs topped with jalapeño, mayonnaise, cilantro, cheese and remaining chipotle-garlic seasoning; garnish with lime slices, if desired.

Approximate nutritional values per serving:
349 Calories, 27g Fat (6g Saturated), 40mg Cholesterol, 500mg Sodium, 23g Carbohydrates, 0g Fiber, 6g Protein

Chef Tip:
Transfer batter to a tall drinking glass for easier hot dog dipping.

Heat oil back to 350° before frying the second batch of corn dogs.

Spiced Roast Beef Wraps

Prep: 10 minutes
Cooks: 10 minutes • Serves: 4

1.In small bowl, stir garlic, yogurt and lemon juice. Makes about 1¼ cups.
2.In large skillet, heat oil over medium-high heat; add onion and cook 5 minutes or until starting to brown, stirring occasionally. Add beef, cumin, pepper and cinnamon; cook 5 minutes or until onion is lightly charred, stirring occasionally.
3.Spread 1 side of bread with yogurt mixture; place beef mixture, tomatoes, pickles and parsley on 1 end of bread. Roll up bread to enclose filling; cut in half and secure with toothpicks.

Approximate nutritional values per serving:
394 Calories, 16g Fat (4g Saturated), 52mg Cholesterol, 1417mg Sodium, 31g Carbohydrates, 10g Fiber, 33g Protein

Crispy Mushroom Spring Rolls with Spicy Duck Sauce

Prep: 30 minutes
Cook: 13 minutes • Serves: 8

1.Prepare noodles as label directs. In small bowl, stir duck sauce and mustard. Makes about 1/2 cup.
2.In large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add mushrooms; cook 3 minutes or until tender, stirring frequently. Add coleslaw and carrots; cook 1 minute or until carrots are tender-crisp, stirring frequently. Stir in oyster sauce, green onions and sesame oil; transfer to large bowl, add noodles and toss. Makes about 5 cups.
3.Attach deep fryer/candy thermometer to side of large saucepot; add remaining 6 cups vegetable oil and heat to 350° over medium-high heat. In pie plate or round cake pan, add warm water. Working with 1 wrapper at a time, soak wrapper in warm water 30 seconds or until flexible and transparent. Place wrapper on work surface. Arrange about 2/3 cup noodle mixture on bottom half of wrapper, leaving 1-inch border around edge of wrapper; fold sides of wrapper over filling, then roll tightly to enclose filling completely, being careful not to tear wrapper. Repeat with remaining wrappers and filling.
4.In batches, add spring rolls to oil and fry 3 minutes or until crisp, turning occasionally; with slotted spoon, transfer to paper towel-lined plate. Serve spring rolls with duck sauce mixture for dipping.

Approximate nutritional values per serving (1 spring roll, 1 tablespoon sauce):
276 Calories, 17g Fat (2g Saturated), 0mg Cholesterol, 523mg Sodium, 29g Carbohydrates, 2g Fiber, 2g Protein

Dietitian’s Dish:
When damp, spring roll wrappers will stick together; keep the spring rolls apart before frying and when adding to the hot oil to prevent them from sticking and/or tearing.