Spicy BBQ Spring Rolls

February 3, 2017


Kick up get-togethers with a spicy recipe that serves vermicelli noodles, tender briskets and is topped with sriracha chili sauce. Curly’s RoadTrip Eats Kansas City Style is tenderized and marinated in delicious BBQ sauce, giving flavor seekers a sweet and tangy taste experience.  

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4 Servings


1 package Curly's Kansas City Style

1 package or can of mung bean sprouts

6-8 Clear rice spring roll wrappers (22cm)

2 cups cooked Vermicelli noodles

1 Head green leaf lettuce

1 bunch Cilantro

1 tbsp Soy sauce

1 tbsp Sriracha chili sauce

1 Jalapeño pepper, sliced (optional)


1Run 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 the rolling area.

2Pour Curly's Kansas City Style into a medium mixing bowl. Stir in soy sauce and sriracha until well combined. Set next to the work area.

3Take one sheet of rice paper and hold under running water for 3-4 seconds. Lay the wet rice paper sheet onto the damp towel.

4Place spring roll ingredients in a line (about 1-inch wide) across the rice paper sheet, about 1/3 from the bottom. (Use 1 large lettuce leaf, about 1/4 cup noodles, a few sprigs of cilantro, handful of beansprouts, and 2-3 tablespoons of Curly's Kansas City Style.)

5Fold and tuck the bottom of the rice paper over the filling. The rice paper should be soft and easy to work with now.

6Fold sides of rice paper inwards (about 1") towards the middle. Keep sides parallel to each other.

7Roll the spring roll from the bottom up — it should self-seal as you go. Serve with grilled jalapeños and/or crushed peanuts for garnish.