Preview
Mango Chicken Rice Paper Rolls
15 min
Prep Time5 min
Cook Time20 min
Total Time
Ingredients (2 servings)
MetricImperial
Rice Paper Rolls
500g chicken breast
1 mango
1 carrot
10 romaine lettuce leaves
10 rice paper sheets
120g vermicelli (2 portions)
1 bunch coriander
1/2 tbsp olive oil
-Sprinkle of salt
-Sprinkle of pepper
Dipping Sauce
6 tbsp water
15 drops stevia
1.5 tbsp lime juice
2 tbsp fish sauce
Prepare the Ingredients
- Make dipping sauce by combining all the ingredients for dipping sauce in a bowl. Set aside.
- Wash and dry lettuce leaves and coriander (cilantro).
- Grate carrot.
- Cut mango into strips.
- Cook vermicelli according to package instructions. Drain and let cool.
- Heat up olive oil in a non-stick skillet over medium heat. Sear chicken for 5-7 minutes on each side or until cooked through. Season with salt and pepper to taste. Let cool slightly then slice into strips.
Assemble the Rolls:
- Fill a plate or a shallow bowl with warm water. Take a sheet of rice paper and submerge it in the water for 2-3 seconds to soften it.
- Place on rice paper coriander (cilantro), chicken, lettuce, carrot, mango, and vermicelli.
- Fold the left and right sides of rice paper in, then roll firmly from the bottom upwards and seal the roll.
- Repeat with remaining sheets of rice paper.
- Serve rice paper rolls immediately with dipping sauce.
Notes
- If not eating the rice paper rolls immediately, wrap them individually in cling wrap to prevent from drying out or sticking together, and store in fridge for up to 1 day.
- Substitute chicken with tofu and fish sauce with soy sauce to make this dish vegan / vegetarian.
- Substitute stevia with any other sweetener of choice.
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