Easy Mango Chicken Rolls
Mango Chicken Summer Rolls
Mango Chicken Summer Rolls
Ingredients
- A half-cup of smooth peanut butter
- Two tablespoons of spicy chili sauce, like sriracha
- Two tablespoons of pure white vinegar
- Two tablespoons of savory oyster sauce
- One tablespoon of fish sauce
- One tablespoon of granulated sugar
- Approximately two cups of shredded chicken, from roughly half a small store-bought rotisserie chicken
- An additional tablespoon of chili sauce, such as sriracha
- An extra tablespoon of oyster sauce
- A pinch of kosher salt
- A dozen eight-inch round rice paper wrappers
- Leaves from a single head of butter lettuce, separated
- Three cups of julienned crunchy vegetables, cut into two-inch sticks, including options like carrots, radishes, and cucumbers
- One large mango, peeled and pitted, with flesh cut into two-inch matchsticks
- Half a bunch of fresh cilantro, with tough stems discarded, cut into one-inch lengths
- A small amount of vegetable oil for the serving platter
Instructions
Step 1
**Step 1: Poach the chicken.** Place your chicken breasts in a medium saucepan and pour in enough cold water to cover them by about an inch; add a generous pinch of salt. Bring the water to a gentle boil, then lower the heat to a steady simmer and cook until the thickest part hits 165°F or shows no pink in the center, about 12 to 15 minutes. Transfer the chicken to a cutting board and let it rest for 5 minutes before shredding it into bite-sized pieces.
Step 2
**Step 2: Cook the Chicken and Whisk the Sauce** First, let's get the chicken going. Season your boneless, skinless breasts or thighs with a pinch of salt and pepper. Heat a tablespoon of oil in a skillet over medium-high heat, then add the chicken and cook for about 6-8 minutes per side, until the internal temperature hits 165°F and the outside is nicely golden brown. Once the chicken is cooked, transfer it to a cutting board to rest for about 5 minutes—this keeps it juicy. While it rests, whisk together the lime juice, fish sauce, honey, and a minced garlic clove in a small bowl until the honey is completely dissolved. You'll use this both for dipping and for tossing with the mango later, so give it a taste and adjust the balance to your liking.
Nutrition Information
My Tip
For Mango Chicken Summer Rolls, make sure to handle the shredded chicken meat gently to avoid compacting it, which can make the rolls dense.
Leftovers
Store Mango Chicken Summer Rolls in a shallow airtight container to maintain crunch. Reheat in the microwave for a soft roll or pan-fry for a crispy one.
Make It Your Own
Swap chicken for shrimp and add some toasted coconut flakes for extra tropical flavor.
