Photo Credit: Simplot

Yield: 15 servings.

FILLING:
40 oz. RoastWorks Flame-Roasted Pineapple
24 oz. chicken breast, 3/8" dice
12 oz. Mexican Blend Cheese, shredded
6 oz. sweet Thai chile sauce
4 oz. bacon, cooked, diced
3 green onions, sliced
2 oz. thick sweet soy sauce
2 oz. food starch
1/2 oz. cilantro, finely chopped
1 tsp. salt
1 tsp. black pepper, ground

30 spring roll wrappers, 8"x8"
1/2 cup egg wash

Bake RoastWorks Pineapple in a single layer on a half shet pan sprayed with pan release in a preheated 375°F oven for 15 to 20 minutes. Allow pineapple to cool slightly before combining it in a bowl with remaining filling ingredients.

To prepare each egg roll: Place skin flat on a table or cutting board at an angle. Brush the two sides furthest away from you with egg wash. Place 3 oz. of filling into lower corner of the wrapper. Fold the corner flap over the mixture, pull to tighten on filling and fold over ends to complete the roll, sealing with egg wash.

Finish assembling remaining rolls and fry several at a time in a 350°F fryer for 3 to 4 minutes or until golden brown.

For each serving: Slice two rolls on the bias and serve with Thai sesame aioli.

Note: Bake pineapple before using in this recipe to reduce natural moisture level.