Chicken and Mango Summer Rolls
Serves 4
 

• 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

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.

Dipping Sauce
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
• In a small bowl, combine all ingredients.

Click Here for a Printer Friendly version