Instructions: Saute green onions and bell pepper in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in spinach and next 5 ingredients; cook over low heat, stirring occasionally, 5 minutes or until spinach wilts. Remove from heat; let stand 15 minutes. Stir in cheese.

Spoon 3 tablespoons mixture in center of each egg roll wrapper. Fold top corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with water; tightly roll filled end toward remaining corner, and gently press to seal.

Pour peanut oil to depth of 1 1/2 inches in a medium saucepan; heat to 350 degrees. Fry egg rolls, in batches, 5 minutes or until golden; drain on paper towels.

Stir together dressing and salsa; garnish, if desired, and serve with egg rolls.

This recipe yields 10 egg rolls.

Yield: 10 egg rolls

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