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Chicken and mango rice paper rolls
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Tasty BBQ chicken and sweet mango fill these simple rice paper rolls.
Ingredients:
  • 16 rice paper wrappers (see note)
  • 4 iceberg lettuce leaves, shredded
  • 50g snow pea sprouts, trimmed
  • 1 carrot, peeled, cut into short, thin sticks
  • 1 Lebanese cucumber, cut into short, thin sticks
  • 500.00 ml shredded barbecued chicken
  • 1 mango, peeled, cut into short strips
  • 60g unsalted roasted cashews, chopped
  • 90.75 gm sweet chilli sauce
  • 1 lime, juiced
Instructions:
  • Prepare a delectable dipping sauce by mixing sweet chili sauce and 2 tablespoons of fresh lime juice in a bowl. Transfer the sauce into small dipping bowls and set aside for later use.
  • Fill a shallow dish halfway with warm water. Dip a rice paper wrapper into the water, then place it on a clean surface. Gently pat it dry with a paper towel and let it stand for 20 to 30 seconds until soft enough to roll without tearing.
  • Lay out lettuce on one side of the rice paper. Layer sprouts, carrot, cucumber, chicken, mango, and cashews on top. Fold in edges, then roll up tightly to seal the filling. Cover with a damp tea towel. Repeat with the rest of the ingredients. Cut rolls in half and serve with dipping sauce.

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