MEMPHIS, Tenn. (AP) — For almost a decade, Ron Wong and Nick Vergos would gather the day before Super Bowl Sunday to make barbecue spring rolls.

The two combined their food heritages to make one heck of a dish.

Ron started helping out at a friend's Chinese restaurant in his teens. Making spring rolls was a frequent task. Nick was the son of Rendezvous founder Charlie Vergos and spent almost his entire life in the family restaurant. He was an expert in all things barbecue.

This year, Ron wanted to make the spring rolls again in honor of his late friend. Nick died in September after a battle wit...