What I love about these Mango and chicken rice paper rolls is that they are a beautifully exotic combination of juicy sweet mangoes with the traditional Vietnamese flavours of fresh mint and crunchy veggies.
Unlike most store-bought rice paper rolls, which can be full of processed carbs (the noodles) with some strands of carrot and withered herbs added in, these are bursting with nutrients, antioxidants and summer flavours. Hope you love these crunchy rolls of goodness!
Makes 12 rolls
Prep time: 30 minutes
12 rice paper sheets
2 carrots, thinly sliced
2 Lebanese cucumbers, thinly sliced
1/2 cooked chicken, shredded
2 mangoes, thinly sliced (I used the Kensington mangoes)
1 cup mint leaves
Sesame seeds to taste
Dried shallots to taste
5 tbsp wheat-free tamari
1 tbsp fish sauce
Juice of 1/2 lemon
Juice of 1/2 lime
1 red chilli, sliced
1. Dip the first sheet of rice paper in a large bowl of warm water for a few seconds until transparent and place on a large plate.
2. Place the mint in the centre, then top with the veggies and other ingredients.
3. Fold the top and bottom sides over then the left and right sides until you have a large spring-roll sized rice paper roll.
4. Repeat the above steps with the rest of the rice sheets.
5. To make sauce, mix all ingredients together in a bowl.
6. Garnish with some mint leaves and serve immediately, or store in an air-tight container for the next day.