Asian Chicken Spring Rolls

Ingredients

1 pouch (6 oz)	HEB Asian-style Chicken
2 cups	shredded Angel Hair Cabbage
1 container (12 oz)	HEB Ready Fresh Go Pico De Mango
½ cup	chopped HEB Snax Spicy Peanuts (optional)
16	Banh Trang Dac Biet Spring Rice Skins
½ cup	HEB Texas Twist Spicy Peanut Jalapeno or Mango Margarita Dressing

Directions

1. Line a baking sheet with foil and spray with non-stick cooking spray; set aside. 

2. Heat the HEB Asian-Style Chicken according to package directions.

3. Combine the heated Asian –Style Chicken, shredded cabbage, Pico de Mango and spicy peanuts in a large mixing bowl and toss to combine and set aside. 

4. Fill a large bowl with warm water.  Dip one rice skin into water for 10 seconds and place on a wet dishtowel.  When soft, the skin is ready to use.

5. Place ½ cup Asian Chicken Mixture in the center of each softened rice skin.  Fold 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 rice paper with water to seal the roll.  Set the prepared rolls on a serving tray, cover with plastic wrap and refrigerated until ready to serve.   Serve with warm Ginger Lime Dipping Sauce, HEB Texas Twist Spicy Jalapeno Peanut, Mango Margarita or Orange Habanero Sauce.

Makes: 16 egg rolls