Cranberry Spring Rolls
3-1/2 cups cooked hot long grain rice
2/3 cup Ocean Spray® Whole Berry Cranberry Sauce
3 spring onions, thinly sliced
1/3 red capsicum chopped
1/3 cup currants
1/4 cup drained, crushed pineapple
3/4 cup mayonnaise
1/2 cup mango chutney
2 tablespoons chopped coriander
Combine rice with cranberry sauce, spring onions, capsicum, currants and pineapple. Place some of the rice mixture on each tortilla, brush edges with water and roll up like a spring roll parcel, tucking ends in as you roll.
Deep-fry until crisp and well browned and drain on paper.
Combine mayonnaise, chutney and coriander and serve with spring rolls.