Chicken And Mango Rice Rolls With Satay Peanut Sauce
By ChatelaineThis article has not been rated yet.
PREP TIME
25 min
TOTAL TIME
35 min
Serves
4
(Photo: Carmen Cheung; Produced by: Stephanie Han Kim; Food styling: Eshun Mott; Prop styling: Madeleine Johari)
Day one of our five easy weeknight meals made in 40 minutes or less! Whip up these fresh rolls for your Monday night dinner.
Ingredients
- 4 tsp smooth natural peanut butter
- 1 tbsp hoisin sauce
- 1 tbsp Thai red curry paste
- 1 tbsp peanuts , chopped (optional)
Rolls
- 75 g thin rice vermicelli noodles
- 1/2 900-g rotisserie chicken , skin discarded and meat shredded
- 1 large mango , pitted, peeled, cut into strips
- 1 red bell pepper , thinly sliced
- 1 1/2 cups chopped cilantro
- 1/2 cup mint leaves
- 10 round rice paper , sheets
Instructions
- Sauce: Stir peanut butter with hoisin, curry paste, ¼ cup water and peanuts in a medium bowl.
- Rolls: Cook noodles following package directions, 3 to 4 min. Drain and rinse well. Arrange chicken, mango, red pepper, cilantro and mint on a large platter.
- Lay a clean and damp kitchen towel on the counter. Fill a pie plate with warm water and place beside the kitchen towel. Dip 1 rice paper sheet into water and leave until pliable, about 30 sec. Lay softened sheet on towel. Arrange about 1 cup of desired toppings along bottom third of sheet.
- Lift sheet edge closest to you up and over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Set seam-side down on a platter. Repeat with remaining ingredients. Slice rolls in half diagonally. Serve with Satay Peanut Sauce.
