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 Margarita Dressing
Line a baking sheet with foil, spray with nonstick cooking spray, and set aside.
Heat the chicken according to package directions.
Combine the heated chicken, cabbage, pico de mango, and peanuts in a large mixing bowl and
toss to combine. Set aside.
Fill a large bowl with warm water. Dip one rice skin in water for 10 seconds, then place i
t 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 rice skin. Roll the ri
ce skin like a taco. Moisten the edge of the rice skin with water and seal the roll. Set t
he 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 cut rolls o
n a platter and serve with warm Spicy Peanut Jalapeño or Mango Margarita dressing.
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