Chicken And Mango Summer Rolls Recipes
CHICKEN AND MANGO SUMMER ROLLS
Rice noodles, chicken, and mango, make up the filling of these Vietnamese-inspired summer rolls. Firm vermicelli rice noodles are commonly added to summer rolls, but rolls can be made without them. Experiment with different fresh fillings and flavor combinations.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 8
Number Of Ingredients 9
Steps:
- Pour boiling water over noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
- Place a layer of filling on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of filling.
- Fold bottom of wrapper tightly over filling.
- Roll over once, tuck in sides, and finish rolling. If desired, add fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.
Nutrition Facts : Calories 206 g, Fat 1 g, Fiber 1 g, Protein 13 g
MANGO SUMMER ROLLS WITH GINGER-PEANUT SAUCE
Celebrate mango season with these fresh summer rolls! While these will keep in the fridge, they taste best when enjoyed right after making. To transition these rolls to a heartier meal, add in precooked shrimp, chicken or baked tofu. Enjoy any leftover filling and sauce like a salad.
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- For the spring rolls: Bring a large pot of water to a boil. Add the vermicelli or rice noodles and cook according to the package directions, 2 to 3 minutes. Drain, rinse with cold water and set aside.
- For the ginger-peanut sauce: Combine the peanut butter, lime juice, maple syrup, soy sauce, ginger and red pepper flakes in a medium bowl and whisk together. Slowly add in hot water, 1 tablespoon at a time, until the desired consistency is achieved. (It should be thick but pourable.)
- To assemble the spring rolls: Pour very hot water into a shallow dish or skillet and immerse a sheet of rice paper to soften for about 10 to 15 seconds. Transfer the rice paper to a cutting board and gently spread out the edges, taking care not to tear them. On the bottom third of the wrapper, place a small handful of cooked noodles and a layer of bell pepper, cucumber, mango and a few leaves of basil and cilantro. Gently fold over once, then tuck in the edges and roll until the seam is sealed, like wrapping a burrito. (It's OK if the first one fails; it may take a few attempts to get used to rolling them up.)
- Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat with the remaining wrappers and filling. Serve with ginger-peanut sauce.
Nutrition Facts : Calories 247, Fat 8.9 grams, SaturatedFat 1.9 grams, Cholesterol 0 milligrams, Sodium 432 milligrams, Carbohydrate 37.4 grams, Fiber 2.4 grams, Protein 6.2 grams, Sugar 13.8 grams
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LUNCHBOX IDEA: CHICKEN AND MANGO SUMMER ROLLS
From honestcooking.com
Cuisine VietnameseCategory AppetiserAuthor Josephine ChanEstimated Reading Time 4 mins
- In a medium pot, add peppercorns, ginger, spring onion and salt. Then fill sufficient water to cover the chicken breast. Bring to boil over high heat. Once the water is boiling, gently place the chicken breast into the boiling water. Heat off and cover with a lid. Leave the chicken to cook in the pot for 45mins. Remove and set aside to cool. After that, shred them to pieces.
- Now, set up the work station. Place each ingredient – shredded iceberg lettuce, mint leaves, rice vermicelli, mango slices, cucumber sticks and shredded chicken – in separate plates. Then fill up to a third of a large flat-bottom plate with warm water, and place that on your left hand side. Position a clean board in front of you and a clean hand towel on your right hand side. There, ready, set, roll … Take 1 piece of rice paper, gently submerge the rice paper into warm water for 5 seconds. Place on the clean board. Put a few shredded chicken on top, centred and covering about a third of the bottom of the rice paper. Add shredded lettuce and mint leaves on top of the chicken. Then place 1 cucumber stick and 2 mango slices towards the centre of the rice paper, spreading evenly towards the side.
- Fold 3.5 cm of the right and left side of the paper over the filling. Then, take the bottom part of the paper and fold towards the ingredients. Continue to roll tightly until the cylinder is complete. Set aside.
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- Poach the chicken: Add the coconut milk, fish sauce, lime juice, and 1 teaspoon sea salt to a medium saucepan and whisk to combine. Bring the contents to a boil over medium heat and add the chicken. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through, turning the chicken over ½ way through cooking. (SEE NOTES)
- Shred & toss with coconut milk: Remove the chicken from the pan, reserving ½ cup of the coconut milk mixture. Let the chicken cool completely, and then use 2 forks to completely shred the chicken. Transfer the chicken to a bowl and toss with ¼ cup of the reserved coconut milk mixture. Taste and adjust for seasoning with salt and pepper. Add remaining reserved coconut milk and toss again if desired.
- Meanwhile, make the peanut sauce: Place all the ingredients for the peanut sauce in a food processor or blender. Pulse, or process until smooth. Adjust for taste and consistency with honey, vinegar and water. (SEE NOTES)
- To assemble the spring rolls: Working one sheet at a time - soften the rice paper by quickly submerging it in a shallow bowl of warm water for 3-5 seconds, or until slightly soft. Remove from the water and place on a clean, damp work surface. Allow the paper to sit for 1-2 minutes, or until pliable. In the center of the bottom third of the wrapper, add a small mound of vermicelli noodles, shredded chicken, carrots, cucumber, mango, cilantro, mint and sprinkle with a pinch of red pepper flakes.
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