1pouch (6 oz.)H-E-B Asian-Style Chicken,
2cupsangel hair shredded cabbage,
1container (12 oz.)H-E-B Ready Fresh Go!® Pico de Mango,
1/2cupchopped H-E-B Snax Spicy Peanuts (optional),
16Banh Trang Dac Biet Spring Rice Skins,
1/2cupH-E-B Texas Twist Spicy Peanut Jalapeño or Mango Margarita Dressing,
1Line a baking sheet with foil, spray with nonstick cooking spray, and set aside.
2Heat the chicken according to package directions.
3Combine the heated chicken, cabbage, pico de mango, and peanuts in a large mixing bowl and toss to combine. Set aside.
4Fill a large bowl with warm water. Dip one rice skin in water for 10 seconds, then place it on a wet dish towel. When the skin is soft, it's ready to use.
5Place 1/2 cup of the chicken mixture in the center of each softened rice 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 cut rolls on a platter and serve with warm Spicy Peanut Jalapeño or Mango Margarita dressing.
No Nutritional Information Available