Christmas has come and gone. We're now tackling 2018 head on and we’re craving fresh, summer flavours to lighten things up in the warm weather. Chicken and Mango Rice Paper Rolls are just that. Fresh salad, leftover chicken and tropical mango, come together to make a great snack or lunch, portable for summer picnics, BBQ’s or days at the beach.
This combination provides a great balance of protein, fibre, healthy fats and a rainbow of colourful veggies for a range of plant nutrients and antioxidants. The rice paper option is also perfect for those avoiding gluten.
If you’re in a hurry, simply run a sheet of rice paper under the tap for a smaller yield of rolls. Once you’ve got the knack, experiment with other flavours and leftovers - they’re perfect for using them up to send for lunchboxes – litter free and easy to eat. Rice paper tacos, maybe? Rice paper apple pie?
Serves: 12 Prep: 30 mins
Large chopping board Sharp knife Shallow bowl or lukewarm water Damp tea towel Serving platter
½ red capsicum, de-seeded and finely sliced 1 carrot, grated or thinly sliced into strips 2 mango cheeks, peeled and sliced into strips 1 baby cos lettuce, washed 1 avocado, peeled, stone removed and thinly sliced 1 medium beetroot, grated (wear gloves!) 1 cup leftover poached or roast chicken, shredded 12 mint or coriander leaves 12 sheets rice paper
Dipping Sauce: 1 tsp sesame oil 2 tbsp wheat free tamari 1 tsp honey or maple syrup 1 tsp finely sliced chilli 1 tbsp chopped coriander leaves
Place all ingredients in a sealed jar and shake to combine. Set aside.
Rice paper rolls:
Prepare your work area with a shallow dish of lukewarm water that will fit your rice paper, a clean, damp tea towel, the filling ingredients and a plate or platter for the finished product.
Place the first rice paper sheet in the lukewarm water for a few seconds, remove, then place on the damp tea towel. Don’t let the rice paper soak, it will continue to soften as you work.
Prepare a little of each ingredient of the filling you have chosen, being mindful that there will be some of each item all the way along the roll, so there is a rainbow in each bite.
Place the filling on the rice paper roll slightly off centre, leaving room for the ends to be tucked in. Don’t over stuff as the rice paper could tear, or not seal your filling.
To complete the rice paper roll, pull the bottom flap up to cover the filling, then pull the two side in towards the centre.
Now, completely roll the rest of the way to seal.
Serve with a dipping sauce.
For a vegan option, replace the chicken with tofu or tempeh or for a vegetarian option, haloumi or an omelete would work well.
Any leftovers would work well in rice paper roll form. Try leftover San Choy Bao, taco or fajita mix, leftover roast dinner.
For more recipes, head over to The Simple Lunchbox