Chicken & Mango Rice Paper Rolls

My FAV way to use up veggies I’ve got sitting in the fridge. You can literally put any type of vegetables & protein in these babies! Cucumber, radish, sauteed mushrooms, broccoli, tofu, shrimp, cilantro, lettuce, you name it! And that peanut dipping sauce, I mean COME ON 😍.

I can’t wait to see your combinations!

Chicken & Mango Rice Paper Rolls with Peanut Dipping Sauce

What you'll need:

Rolls

1 cooked chicken breast, shredded

1 mango, peeled & julienne

1 red bell pepper, thinly sliced

1 cup thinly sliced red cabbage

1 large carrot, peeled & julienne

Mint leaves

200g rice noodles, cooked & cooled

Rice paper wraps

Peanut Dipping Sauce

⅓ cup peanut or almond butter

Juice of 1 lime

1 tbsp soy sauce or tamari

1 clove garlic, grated or minced

¼ tsp of ground ginger or ½ tsp fresh grated ginger

1 tbsp honey

1 tsp sriracha

Water to thin

Steps:

Boil a kettle while you gather/chop the necessary ingredients. You won’t need ‘boiling’ water just warm-hot. You are going to want to only assemble one roll at a time because you need to work fairly quickly so the wrappers don’t get too soft & rip.

Pour the hot water into a shallow bowl that is wide enough for you to rotate the rice paper wraps in.

Line a container for a damp paper towel & set aside.

Dip the rice paper wrap into the hot water and rotate it around so it begins to soften.

Try not to get it too wet, don’t worry it will continue to soften as you assemble the roll.

Lay the softened rice paper wrap onto a clean work surface. Lay the fillings in the centre of the wrap so they are horizontal to you. Fold in the ends of the wrapper first, then fold the side of the wrapper closest to you, over top of the fillings and roll up the wrap. Place the rolls into the damp paper towel lined container. Try not to let the rolls touch each other as they will stick together & rip when you try and pull them apart. This technique takes a little bit of practice to get used to, so don’t get frustrated. If the wrappers are ripping you could be filling your rolls too much, so use less fillings.

If your wrappers are sticking together you’re likely getting them too wet before filling/rolling.

If you aren’t eating the rolls right away, put another damp paper towel on top of the finished rolls before covering the container & putting them in the fridge. Rolls are best consumed the day-of.

To make the peanut dipping sauce: Combine all ingredients (1/3 cup peanut butter, juice of 1 lime, 1 tbsp soy sauce, 1 grated garlic clove, 1/4 tsp ground or 1 tsp fresh ginger, 1 tbsp honey, 1 tsp sriracha) in a jar (or a bowl) + 2 tbsp of water. Fasten lid & shake to combine (or whisk together in a bowl). Add more water, 1 tbsp at a time until desired consistency is reached.

Dive in, my friends!