Chicken and mango rice paper rolls

Chicken and mango rice paper rolls


Barbecued chicken and sweet mango makes a delicious filling for these easy rice paper rolls.

The ingredient of Chicken and mango rice paper rolls

  1. 16 rice paper wrappers (see note)
  2. 4 iceberg lettuce leaves, shredded
  3. 50g snow pea sprouts, trimmed
  4. 1 carrot, peeled, cut into short, thin sticks
  5. 1 Lebanese cucumber, cut into short, thin sticks
  6. 2 cups shredded barbecued chicken
  7. 1 mango, peeled, cut into short strips
  8. 60g unsalted roasted cashews, chopped
  9. 1/3 cup sweet chilli sauce
  10. 1 lime, juiced

The instruction how to make Chicken and mango rice paper rolls

  1. Make dipping sauce: Combine sweet chilli sauce and 2 tablespoons lime juice in a bowl. Spoon into dipping bowls. Set aside.
  2. Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper into water. Place on bench. Pat dry with paper towel. Stand for 20 to 30 seconds or until wrapper is soft enough to roll without splitting.
  3. Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, chicken, mango and cashews. Fold in edges and roll up to enclose filling. Cover with a damp tea towel. Repeat with remaining ingredients. Cut rolls in half. Serve with dipping sauce.

Nutritions of Chicken and mango rice paper rolls

fatContent: 469.635 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 3.3 grams saturated fat
sugarContent: 53.9 grams carbohydrates
fibreContent: 21 grams sugar
cholesterolContent: 27.8 grams protein
sodiumContent: 76 milligrams cholesterol

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