Chicken and Mango Summer Rolls
4 softened Rice Paper Wrappers
1/4 pound soaked rice noodles
2 large chicken breasts, boneless, skinless, seasoned with salt and pepper, baked in 350 degree oven until cooked through
2 large mangos, peeled, cut into 1/2-inch slices
Dipping Sauce (recipe below)
Fresh mint for garnish
Makes about 3/4 cup
1/4 cup fish sauce
Juice of 4 limes
2 teaspoons sugar
2 fresh Thai bird chiles, minced
2 tablespoons shredded carrots
Lay out softened rice paper, place a few pieces of chicken along middle, top with mango and noodles. Roll tightly and let rest seam-side down before slicing. Once bias-sliced, garnish with mint leaves and serve with dipping sauce.
In a small bowl, combine all ingredients.