Mango Chicken Rice Paper Rolls
yield: 2 servingsprep time: 15 minscook time: 5 mins

DESCRIPTION
INGREDIENTS
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
INSTRUCTIONS
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.
© Chloe Ting Recipes – https://chloeting.com/recipes/mango-chicken-rice-paper-rolls