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Asian-Style Spring Roll Appetizers



Quick and easy


Prep Time:

15 minutes

Cook Time:

3 to 4 minutes


8 servings


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 it 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 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.
Nutritional Information
No Nutritional Information Available

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