Asian-Style Spring Roll Appetizers
3 to 4 minutes
1 pouch (6 oz.) H-E-B Asian-Style Chicken
2 cups angel hair shredded cabbage
1 container (12 oz.) H-E-B Ready Fresh Go!® Pico de Mango
1/2 cup chopped H-E-B Snax Spicy Peanuts (optional)
16 Banh Trang Dac Biet Spring Rice Skins
1/2 cup H-E-B Texas Twist Spicy Peanut Jalapeño or Mango Margar
Line a baking sheet with foil, spray with nonstick cooking spray, and
Heat the chicken according to package directions.
Combine the heated chicken, cabbage, pico de mango, and peanuts in a l
arge mixing bowl and toss to combine. Set aside.
Fill a large bowl with warm water. Dip one rice skin in water for 10 s
econds, then place it on a wet dish towel. When the skin is soft, it's
ready to use.
Place 1/2 cup of the chicken mixture in the center of each softened ri
ce skin. Roll the rice skin like a taco. Moisten the edge of the rice
skin with water and seal the roll. Set the prepared rolls on a serving
tray, cover with plastic wrap, and refrigerate until ready to serve.
Before serving, cut each spring roll in half diagonally. Arrange the c
ut rolls on a platter and serve with warm Spicy Peanut Jalapeño or Man
go Margarita dressing.
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