Mango Bbq Chicken Rice Paper Rolls

4 servings • 20 minutes

Ingredients

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• 16 Rice Paper Wraps
• 16 lettuce leaves
• 1 cup Sprouts
• 1 Carrot (peeled and grated)
• 1 Cucumber (cut into short, thin sticks)
• 1/4 cup Purple Cabbage (finely shredded)
• 1 Whole Rotisserie Chicken (shredded)
• 1 Mango (peeled and cut into strips)
• 1/3 cup Cashews (chopped)
  
  Dipping sauce
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• 1/4 cup Fish Sauce
• 1/4 cup Water
• 2 tbsp Lime Juice
• 2 tbsp Sugar
• 2 tsp Rice Vinegar
• 1 tsp Fresh Ginger (finely chopped)
• 1 Thai Chili (finely chopped (add more if you like it hot, omit if you prefer it milder)

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Directions

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1. Combine the ingredients for the dipping sauce and put aside.
2. Arrange all the vegetables and chicken in bowls or plates in front of you to make it easier to assemble rolls.
3. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water one at a time until it's softened. Once soft, place the rice paper roll on a chopping board.
4. Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, cabbage, chicken, mango and cashews.
5. Fold in edges and roll up to enclose filling. Cover with a damp tea towel.
6. Repeat with remaining ingredients.
7. Serve with the dipping sauce.

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Notes

Adaptation: This recipe is adapted from a recipe featured on the Queensland Government's "Healthy. Happier" website at https://www.healthier.qld.gov.au/.

‍Alternative fillings: Other filling ideas include avocado, prawns, fresh mint, cooked Vermicelli noodles or sliced capsicum.

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