What’s inside: A knock-your-socks-off Spicy BBQ Spring Rolls recipe, plus a chance to win a trip for two to Phoenix for the game on April 3rd! Sponsored by Curly’s BBQ.
When the folks at Curly’s BBQ reached out to me to team up this year I was absolutely thrilled! Living in Texas, barbecue is a way of life. However, there’s so much more to this state and I’m excited to share what I’ve learned about food here.
These Spicy BBQ Spring Rolls perfectly represent my home of Houston, Texas — a diverse food destination that always stays true to its Texas roots. A little bit Texan, a little bit Asian fusion, and a LOT of flavor!
Perfect for a quick weeknight dinner or a game-day party with friends, these Spicy BBQ Spring Rolls are a staple in our recipe rotation.
Speaking of big games, keep reading to find out how you can enter to win a trip for two to Phoenix for the game on April 3rd!
Spicy BBQ Spring Rolls Ingredients
- 1 package Curly’s Road Trip Eats Kansas City Style Seasoned Brisket Burnt Ends
- 6-8 clear rice spring roll wrappers (22cm)
- 2 cups cooked vermicelli noodles
- 1 head green leaf lettuce
- 1 bunch cilantro
- 1 package or can of mung bean sprouts
- 1 tablespoon soy sauce
- 1 tablespoon sriracha chili sauce
- 1 jalapeno pepper, sliced (optional)
(makes about 6-8 spring rolls)
STEP ONE: Run a clean kitchen towel under running water until completely saturated. Wring out all excess water. Spread damp towel over a medium cutting board and tuck towel ends under the cutting board to hold in place. This will be your rolling area.
STEP TWO: Pour contents of the Curly’s package into a medium mixing bowl (the Kansas City Style Seasoned Brisket Burnt Ends are already in sauce). Stir in soy sauce and sriracha until well combined. Set next to your work area.
I’m a huge fan of Curly’s Road Trip Eats because they take the work out of preparing barbecue (which can be an all day thing!) Even though this brisket is pre-cooked, the flavor is on-point. Trust me, I’ve tasted a lot of barbecue! You can find the Curly’s Road Trip Eats line in your grocer’s refrigerated meat case.
STEP THREE: Take one sheet of rice paper and hold under running water for 3-4 seconds. Lay the wet rice paper sheet onto your damp towel.
STEP FOUR: Place spring roll ingredients in a line (about 1 inch wide) across your rice paper sheet, about 1/3 from the bottom. (We used 1 large lettuce leaf, about 1/4 cup noodles, a few sprigs of cilantro, handful of beansprouts, and 2-3 tablespoons of brisket).
STEP FIVE: Fold and tuck the bottom of the rice paper over your filling. The rice paper should be soft and easy to work with now.
STEP SIX: Fold sides of rice paper inwards (about 1″) towards the middle. Keep sides parallel to each other.
STEP SEVEN: Roll your spring roll from the bottom up — it should self-seal as you go. Serve with grilled jalapeños and/or crushed peanuts for garnish.
Vote for this recipe in the Curly’s BBQ Showdown for a chance to win big!
You could win a trip for two to Phoenix for the game on April 3rd — all you have to do is visit sweeps.roadtripeats.com and vote for your favorite recipe (hopefully this one!) By voting, you’ll be automatically entered in the contest and you’ll help me move up in the blogger contest! My recipe will be in a match-up against another blogger’s recipe — there are 13 bloggers total in this contest, so wish me luck!
The contest begins on 2/6/2017 and runs through 3/5/2017 — you can vote weekly while the contest lasts, and every time you vote you gain an entry for a chance to win!
Do you have a favorite dipping sauce for spring rolls? Share your favorite “secret sauce” recipe in the comments below – I’d love to try it!
Check out this quick video tutorial below:
Be sure to pin this recipe on Pinterest:
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