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Chicken and Mango Rolls
By Andy | June 20, 2009
Chicken and Mango Rolls
Serves 4
Prep time : 15 to 20 minutes
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Ingredients
16 rice paper wrappers.
4 lettuce leaves, shredded (iceberg or cos).
50 grams snow pea sprouts.
1 carrot, cut into short match sticks.
1 Lebanese cucumber, cut into short match sticks.
2 cups shredded barbecue chicken.
1 mango cut into short strips.
60 grams unsalted roasted cashews.
1/3 cup sweet chili sauce.
1 lime, juiced.
Method
In a bowl, combine sweet chili sauce and 2 tablespoons lime juice. Set to one side.
Half fill a shallow dish with warm water.
Dip one rice paper wrapper into water and place on work bench.
Pat dry with paper towel, and leave for 30 seconds.
Place lettuce across one edge of wrapper, and top with sprouts, carrot, cucumber, chicken, mango and cashews.
Fold the edges in and roll up.
Cover with a damp tea towel.
Repeat process with remaining wrappers and filling.
Serving
Cut rolls in half and serve with sweet chili dipping sauce.
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Topics: Chicken & Other Poultry | No Comments »
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