Chicken and Mango Fresh Rolls
Chicken and Mango Fresh Rolls
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Ingredients
| Sauce | ||
| ½ | cup smooth peanut butter | |
| 3 | tablespoons lime juice | |
| 2½ | tablespoons sriracha | |
| 2 | tablespoons sesame oil | |
| ¼ | cup water | |
| Rolls | ||
| 4 | sheets rice paper | |
| 1 | cup cooked chicken breast, thinly sliced | |
| ½ | cup mango, thinly sliced | |
| ½ | cup cucumber, thinly sliced | |
| ½ | cup pea shoots | |
| 1 | cup lettuce, shredded | |
| 1 | cup rice noodles, cooked | |
| ¼ | cup pickled ginger | |
| 12 | large fresh mint leaves | |
Directions
Serves: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
In a bowl, whisk together all sauce ingredients and place in fridge until ready to use.
Fill a medium-sized bowl half full of cold water. Working with one sheet of rice paper at a time, lightly soak the paper until pliable. Lay the paper flat on a clean work surface. Repeat for the remaining sheets. Once the rice papers are ready, evenly divide the filling ingredients among them, layering them across the wrappers. Leave one inch on each edge of the rice paper. Dot the top of the filling with approximately one tablespoon of the peanut sauce.
To form the rolls, gently fold the bottom edge of the paper over the filling. Hold the roll in place and pull the side edges up and over the filling. Make sure the paper is wrapped nice and tight. Roll the remaining edge of the rice paper up and over to create a tightly rolled tube.
If desired, slice the roll into rounds for a fun appetizer or eat as is. Enjoy.