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Spring Rolls With Ginger Lime Dipping Sauce
Prep Time:
30 minutes
Cook Time:
0 minutes
12 servings

1/4 package rice vermicelli

12 Banh Trang Dac Biet Spring Roll Skins

1 bag Fresh Express Spring Mix Salad Greens

3/4 cup H-E-B Mayonnaise

2 H-E-B Fully Cooked Sweet Chili Chicken Breasts, thinly sliced

1/2 cup mint

1/2 cup basil

1/2 c. cilantro

1/2 cup Hill Country Fare Mixed Cashew Nuts, chopped

1/2 cup fried onions

* Sauce:

2 garlic cloves, peeled

1 dried red chili pepper, seeds and stem removed

2 tablespoons peeled and chopped fresh ginger

1/4 cup sugar

2 tablespoons chopped cilantro


Prepare the dipping sauce and set aside. Prepare the rice vermicelli a
ccording to package directions, rinse and drain. Cut the cooked vermic
elli into 2-inch lengths and set aside in bowl.
Fill a large bowl with warm water. Dip one spring roll skin into water
for 10 seconds and place on a wet dishtowel. When soft, the skin is r
eady to use.
Spread 1 tablespoon mayonnaise on the bottom third of the spring roll
skin. Place 1/4 cup Spring Mix lettuce on top of mayonnaise, and follo
w with 2 tablepoons cut rice vermicelli, 2 slices of chicken and one e
ach of the mint, basil and cilantro leaves. Sprinkle 1 teaspoon choppe
d cashews and fried onions over the herb leaves.
Fold the spring roll sides over to the center of the spring roll and b
egin to roll like a burrito or egg roll. Moisten the edges of the end
of the spring roll skin with water to seal the roll. Set the prepared
rolls on a serving tray, cover and refrigerated until ready to serve.
Sauce: Combine garlic, red chili, ginger, lime juice, sugar, cilantro
and 1/4 cup water in a blender or food processor bowl. Blend for 30 se
conds or until garlic and ginger is carsely pureed. Pour sauce in a sm
all bowl and set aside. Makes 1 cup of sauce.

Nutritional Information

No Nutritional Information Available


No Source Information Available