Minty Mango Chicken Spring Rolls

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Minty Mango Chicken Spring Rolls
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These Minty Mango Chicken Spring Rolls are so colorful and so pretty, no one can resist!!
AND once your friends try one, they are hooked!!
These delicate rolls are a wonderful way to enjoy a healthy, low calorie nosh without giving up on flavor.

Ingredients

  • 2 boneless chicken breasts
  • 2 TBSP hoisin sauce
  • 1 tsp sesame seed oil
  • 1 1/2 cups cooked rice
  • 1/2 English cucumber
  • 1/2 yellow bell pepper
  • 1 large carrot, peeled
  • 1 ripe mango, peeled
  • 1 cup fresh mint, chopped
  • 2/3 cup fresh cilantro, chopped
  • 2/3 cup fresh Thai basil, chopped
  • 8-12 Asian rice wrappers
  • Asian dipping sauce

Instructions

  1. In a small bowl, combine hoisin sauce and sesame seed oil. Brush on chicken breasts. grill chicken on medium high heat, until cooked through. Remove from grill, slice chicken into 1/4 inch strips; set aside. In a 1 1/2 quart microwavable bowl, place rice and water. Cook on 60% power for 18 minutes. When done, remove from microwave, fluff rice with fork and set aside.
  2. Meanwhile, while the rice is cooking, start preparing the vegetables. Using a large cutting board and a sharp knife, cut the vegetables into 1/4 by 1/4 by 2 1/2 inch sticks. Place vegetables into individual piles. Slice mango into strips.
  3. Assemble the spring rolls: Arrange all the ingredients on your counter. Wet a dish towel, wring out most of the water. Place on counter. fill a pie plate with very hot water. Dip a rice wrapper into the hot water for 15 seconds, until the water is pliable. Place wrapper on dishcloth. Start layering your ingredients down the center of the wrapper. Mint, chicken, mango, several spoonfuls of rice, cucumber, peppers, carrots, cilantro and basil. Fold in the size of the wrapper, then begin to tightly roll up the wrapper like you would a burrito. Place damp paper towel on a large platter. Place rolls on platter. Do not allow rolls to touch. Cover with more damp paper towels; then cover the entire platter tightly with plastic wrap. Refrigerate until ready to serve.
  4. To serve: Using a sharp knife slice rolls in half. Place on a platter lined with purple cabbage leaves, cilantro and mint. Serve with your favorite dipping sauces.

Notes

1) Make ahead prep time allows these lovely appetizers to be easily assembled for any get together.
The chicken can be cooked a day ahead of time and refrigerated.
The vegetables can also be sliced and stored in the refrigerator.
2) **Keep the dishcloth you are assembling on always nicely damp and do not over stuff your spring rolls.
**Just remember, less is best.
Prep Time:
Cook Time:
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Yield: 16-24 servings
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