Chick: Chinese: Chicken and Mango Spring Rolls

By Dski

Ingredients

• Marinade:
• 12 sheets rice paper 1/2 lb.
• 1 1/2 lb cooked chicken breasts, cut into thin strips
• 1 small mango, peeled, thinly sliced
• 1 cup thin red pepper strips
• 2 green onions, finely chopped
• 1/2 cup cilantro leaves
• 1 C Steamed Bok choy
• Fresh Mint
• 2 Tbsp. olive oil
• 2 Tbsp. mango nectar or juice
• 1 tsp. dark soy sauce
• 2 Tbsp. rice vinegar
• 5 cloves of garlic
• 1 onion, roughly chopped
• 1 tsp. salt
• 1 tsp. ground chipotle pepper
• 1 tsp. light brown or palm sugar
• ~ Juice of one lime
• ~ Freshly ground pepper to taste
• Dipping sauce
• 3 Tbsp. mango nectar or juice
• 3 Tbsp. fresh lime juice
• 1 Tbsp. dark soy sauce
• 1/2 tsp. minced ginger
• ~ Light brown or palm sugar, to taste

Details

Servings 12
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

First, whisk the marinade ingredients in a small bowl. Place the chicken in a resealable plastic bag, add the marinade, and marinate the chicken in refrigerator for at least 30 minutes but not more than 24 hours before you want to make the rolls.

Meanwhile, whisk together the ingredients for the dipping sauce until the sugar dissolves, and set aside.

Grill or sauté chicken breasts until cooked through, turning once halfway through cooking time. Remove to a cutting board and slice into ¼-inch slices.

Fill a wide bowl or pot with warm water. Each rice-paper wrapper must be soaked individually. For each roll, soak a wrapper until pliable and soft.

Remove the wrapper and spread out on a clean surface.

Portion the bok choy, chicken, mango, and sprinkle with mint leaves, leaving space on all sides. Fold the rice-paper wrapper from both sides in toward the middle, then lift the end closest to you and roll away from you, grabbing all of the filling, and roll until the spring roll is closed. Repeat with remaining ingredients.

Stir together dipping-sauce ingredients. Serve rolls at room temperature with dipping sauce.


*Substitute chopped cooked shrimp for the chicken.

Nutritional information serving size = 1 roll (72 g) + 1-1/2 Tbsp. (20 mL) sauce per serving

Calories 140 Total fat 7 g Saturated fat 1.5 g Cholesterol 15 mg Sodium 170 mg Carbohydrate 11 g Dietary fibre 1 g Sugars 5 g Protein 9 g