Coconut Sesame Spring Rolls with Wasabi Pea Crackers

Yields 4 Rolled Spring Rolls

Snapdragon Vietmanese
Fresh Spring Rolls
2 Cups shredded chicken, diced
1 Packets Sai Fun Bean Thread Noodle
¼ Cup Lee Kum Kee Sriracha
¼ Cup De Siam Thai
Coconut Sauce
¼ Cup Shirakiku Toasted
Sesame Seeds
1 Cup Hapi Snacks Wasabi
Peas Crackers
World Market Sweet
& spicy Snack Mix
Fresh Basil, Mint or Scallion


Place spring roll wrap in water for about 15 seconds until soft. Remove quickly. Blot wrapper on a damp towel. Take one packet of bean thread noodle and place in a bowl pour boiling hot water over, for 1 minute, until rehydrated. Cool down noodles until shocked in ice water. In a large bowl mix chicken, sriracha, coconut sauce. Place chicken, noodles, herbs in center of spring roll. Fold over bottom and sides, towards the center of the wrap. Roll up and wrap spring rolls. Box lunch with side of peanut sauce, wasabi peas, sweet & spicy snack mix, and hichew.

Note: Chef Scott works for Cost Plus and uses their products 

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