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Chicken & Mango Spring Rolls

Contributed by : Jill Kanwischer
jill-kanwischer-20220608231807
Thai Recipes : Appetizers and Snacks

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

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Ingredients of
Chicken & Mango Spring Rolls

Spring Rolls:

  • 12 rice paper sheets
  • 1/2 lb. (225 g) cooked chicken breasts, cut into thin strips
  • 1 small mango, peeled, thinly sliced
  • 1 cup thin red pepper strips
  • 2 green onions, finely chopped
  • 1/2 cup chopped fresh cilantro
  • 4 cups tightly packed arugula
Sauce:

  • 1/2 cup Kraft Asian Sesame Dressing
  • 1/3 cup Kraft Smooth Peanut Butter
  • 1 tsp. reduced-sodium soy sauce
  • 1 Tbsp. water

How to Make
Chicken & Mango Spring Rolls

  1. Soak rice paper sheets, 1 at a time, in warm water for 1 min. or until softened. Place in a single layer on your work surface.
  2. Place chicken on one short end of each sheet; top with mango, peppers, onions, cilantro and arugula. Roll up each sheet, starting at the top end and folding in both sides of the sheet as you roll it up to enclose filling.
  3. Mix sauce ingredients until blended. Serve with spring rolls.

Notes

If you are not eating these immediately, wrap them individually with plastic wrap to hold in the moisture of the rice paper.

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