Chicken Mango Fresh Rolls

0
(0)
(0)
Flag
Share
Chicken Mango Fresh Rolls
  • Prep Time: 30
  • Total Time: 45
  • Servings: 12.0
Print

Recipe Tags

About this Recipe

This traditional Thai salad roll takes time to prepare but is worth the effort. Packed fullof contrasting textures and flavours, these colourful rolls will delight guests at your next dinner party or impress at your next potluck. Dip them in our spicy sweet homemade dipping sauce.

Ingredients

FRESH ROLLS:
1/3 cup (75 mL) Vinegar, divided
4 tsp (20 mL) Sugar, divided
2 Carrots, julienned
½ Small jicama, julienned
2 Eggs, beaten
Salt and pepper
12 Rice papers
1 Mango, julienned
½ Cucumber, seeded, julienned
2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cooked and shredded
1 Small red pepper, julienned
5 Leaves green leaf lettuce, shredded
1 cup (250 mL) Fresh cilantro or basil leaves
SWEET & SPICY DIPPING SAUCE:
2 tbsp (30 mL) Fish sauce
3 tbsp (45 mL) Sweet Thai dipping sauce
2 tbsp (30 mL) Rice vinegar
1 tbsp (15 mL) Lime juice
1-2 tbsp (15-30 mL) Fresh chili paste

Directions

FRESH ROLLS:
COMBINE vinegar and sugar in a small bowl. Place carrots in another small bowl and pour half of the vinegar mixture over carrots. Add jicama to the remaining vinegar mixture. Allow to pickle while preparing remaining ingredients.

HEAT a small non-stick skillet over medium heat. Spray with non-stick cooking spray. Add half the egg to the pan tilting the pan to coat the bottom as if making a paper thin omelet. Season with salt and pepper. Cook until egg is set and gently turn over. Cook an additional 30 seconds. Remove from he
pan and set aside. Repeat with remaining egg. Roll egg like a pinwheel and cut into thin strips. Set aside.

FILL a 9 X 13 inch (3.5 L) baking pan with warm water. Dip one rice paper into the water for 5-10 seconds or until softened. Gently shake off excess water. Lay the paper on a clean flat work surface. Place a small amount of carrot, jicama, mango, cucumber, chicken, peppers, lettuce and cilantro at one end of the rice paper leaving about 2 inches (5 cm) uncovered on each side. Fold the rice paper over the filling, fold in the sides and roll up gently but tightly to form a perfect roll. The paper will seal itself. Cover with damp paper towel to prevent drying out. Repeat with remaining ingredients.

SWEET & SPICY DIPPING SAUCE:
WHISK together all ingredients and chill.

Notes

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet