Spring Rolls With Ginger Lime Dipping Sauce

Prep Time:
30 minutes
Cook Time:
0 minutes
Makes:
12 servings
Source

Ingredients

1/4packagerice vermicelli,

12Banh Trang Dac Biet Spring Roll Skins,

1bagFresh Express Spring Mix Salad Greens,

3/4cupH-E-B Mayonnaise,

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

1/2cupmint,

1/2cupbasil,

1/2c.cilantro,

1/2cupHill Country Fare Mixed Cashew Nuts, chopped,

1/2cupfried onions,

*Sauce:,

2garlic cloves, peeled,

1dried red chili pepper, seeds and stem removed,

2tablespoonspeeled and chopped fresh ginger,

1/4cupsugar,

2tablespoonschopped cilantro,

Directions

1Prepare the dipping sauce and set aside. Prepare the rice vermicelli according to package directions, rinse and drain. Cut the cooked vermicelli into 2-inch lengths and set aside in bowl.

2Fill 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 ready to use.

3Spread 1 tablespoon mayonnaise on the bottom third of the spring roll skin. Place 1/4 cup Spring Mix lettuce on top of mayonnaise, and follow with 2 tablepoons cut rice vermicelli, 2 slices of chicken and one each of the mint, basil and cilantro leaves. Sprinkle 1 teaspoon chopped cashews and fried onions over the herb leaves.

4Fold the spring roll sides over to the center of the spring roll and begin 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.

5Sauce: Combine garlic, red chili, ginger, lime juice, sugar, cilantro and 1/4 cup water in a blender or food processor bowl. Blend for 30 seconds or until garlic and ginger is carsely pureed. Pour sauce in a small bowl and set aside. Makes 1 cup of sauce.

Nutritional Information

No Nutritional Information Available

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