Spring Rolls With Ginger Lime Dipping Sauce

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


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,




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

1/2cupfried onions,


2garlic cloves, peeled,

1dried red chili pepper, seeds and stem removed,

2tablespoonspeeled and chopped fresh ginger,


2tablespoonschopped cilantro,


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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