Chicken and Mango Rice Paper Rolls

24
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (37.7 g)
  • Calories 41.2
  • Total Fat - 0.7 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 35.7 mg
  • Sodium - 55.4 mg
  • Total Carbohydrate - 5.4 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1.1 g
  • Protein - 3.4 g
  • Calcium - 10.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0 mg

Step 1

Cut cucumber and onion into thin, 8 cm-long strips.

Step 2

Place rice paper wrappers in a bowl of hot water 1 minute, until soft and pliable and then remove and pat dry on a clean tea towel and lay flat on benchtop and cut in half.

Step 3

In a bowl, combine chicken with lime juice, sweet chilli sauce and fish sauce.

Step 4

Divide cucumber, onion, chicken mixture, mango and mint between each wrapper half and with flat side nearest to you, place filling on lower left-hand side and roll up firmly to enclose filling, folding flat side over filling as you roll to form base, leaving rounded side open to show filling. Place seam-side down on a platter and serve with extra sweet chilli sauce for dipping.

Tips & Variations


No special items needed.

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