Pineapple Curry Roll Ups

• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups sour cream
• 1/2 cup mayonnaise
• 2 teaspoons curry powder
• 1 tablespoon soy sauce
• 1/4 cup crystallized ginger, chopped finely
• 1/2 cup raisins, chopped finely
• 4 scallions, chopped
• 1 (10 inch) flour tortillas
• 1 cup imitation bacon bits
• 1 (7 ounce) can crushed pineapple, drained
• 4 ounces alfalfa sprouts

1. In a medium bowl, with a hand-held mixer, beat together cream cheese, sour cream, mayonnaise, curry powder and soy sauce until smooth.
2. With a spoon, stir in diced ginger, raisins and scallions.
3. On a flat surface, unwrap tortillas. With a spatula, evenly spread one-fourth of the cream cheese mixture over 1 tortilla.
4. Sprinkle with 1/4 cup bacon bits and top with 2 tablespoons of pineapple. Spread a layer of one-fourth of alfalfa sprouts evenly over whole surface.
5. Roll up jelly-roll style, fairly tightly, without letting filling squeeze out. Wrap in plastic wrap and refrigerate 2 hours or overnight.
6. Proceed in the same manner with remaining tortillas and filling.
7. To serve, cut rolls into slices 3/4 to 1 inch thick.

cream cheese, sour cream, mayonnaise, curry powder, soy sauce, ginger, raisins, scallions, flour tortillas, bacon bits, pineapple, alfalfa sprouts

Taken from www.food.com/recipe/pineapple-curry-roll-ups-249606 (may not work)