Chicken Summer Rolls

Total Time

35 min

Preparation Time

10 min

Cooking Time

25 min

1006

Ingredients (2 Servings)

  • 2 cups cooked and shredded boneless, skinless chicken
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 2 tsp sugar
  • 2 mangoes, peeled, pitted, cut into small cubes
  • 1 English cucumber, peeled, cut into small cubes
  • 2 tbsp chopped fresh mint
  • 4 scallions, white and light green parts, chopped
  • 2 tbsp chopped cilantro
  • 12 8-inch round rice paper wrappers

Directions

  • In a small bowl, whisk together fish sauce, lime juice, sugar and 2 Tbsp. water until sugar has dissolved. To make the filling, combine chicken, mangoes, cucumber, mint, scallions and cilantro in a large bowl.
  • Fill a baking pan halfway with cold water. Lay a clean kitchen towel on countertop. Dip 1 rice-paper wrapper in water until pliable, 15 to 20 seconds.  Remove wrapper and shake off excess water. Lay wrapper flat on towel. Place some filling (about 1/2 cup) in middle of wrapper, leaving a 1-inch border on bottom and sides. Fold 1 inch of bottom and 1 inch of sides toward center of round, then roll up tightly. Place rolls on a platter, seam side down. Cover loosely with plastic wrap. Repeat with remaining rolls and filling ingredients. Serve immediately with dipping sauce on the side.

Nutrition

Per serving:
  •  Calories:- 178
  •  Fat:- 4 g
  •  Cholesterol:- 14 mg
  • Sodium:- 77 mg
  •  Carbohydrate:- 69 g
  • Fiber:- 6 g
  •  Protein: 40 g