Chicken and mango rice paper rolls

  • 30 mins preparation
  • Makes 24 Item
  • Print


Chicken and mango rice paper rolls
  • 1/2 lebanese cucumber
  • 2 green onions (shallots)
  • 12 15cm round rice paper wrappers
  • 350 gram chicken breast fillets, cooked, shredded
  • 1 lime, juiced
  • 2 tablespoon sweet chilli sauce, plus extra to serve
  • 2 teaspoon fish sauce
  • 1 slightly under-ripe mango, peeled, cut into thin strips
  • 1/2 cup mint leaves


Chicken and mango rice paper rolls
  • 1
    Cut cucumber and onion into thin, 8cm-long strips.
  • 2
    Place rice paper wrappers in a bowl of hot water 1 minute, until soft and pliable. Remove and pat dry on a clean tea towel. Lay flat on benchtop and cut in half. In a bowl, combine chicken with lime juice, sweet chilli sauce and fish sauce.
  • 3
    Divide cucumber, onion, chicken mixture, mango and mint between each wrapper half. With flat side nearest to you, place filling on lower left-hand side. 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.