Mango, Chicken and Veggie Summer Rolls

Name: Mango, Chicken and Veggie Summer Rolls
Yield: 2-3 servings
Cuisine: British
Ingredients: Handful leftover chicken, shredded/chopped; Handful spinach or lettuce; 1/2 large mango, chopped into sticks; 2 carrots, chopped into sticks; 6 sheets Summer roll rice paper (find in an Asian supermarket); 1 nest Rice noodles; 1 Avocado, sliced; 1/2 Cucumber, in sticks; Handful cooked green beans; Finely chopped mint and coriander; 1/4 cup chunky Peanut Butter; 2 tsps soy sauce; 1 minced garlic clove; 3-4 tbsp warm water; 1/2 tsp maple syrup; 2 tbsp tahini; 1-2 tbsp warm water; Juice ½ large lemon; 2 tsps maple syrup; 2 tbsps rice vinegar; 2 tbsps water; 2 tbsps maple syrup; 1 tbsp soy sauce; 1 tsp minced ginger; 1 tsp minced garlic; 1/2 tsp minced red chilli; Juice of 1 lime

Izzy@ditching_the_apron @cook_20970117

Sunny lunch breaks at home mean summery lunches like these healthy and light Mango, Chicken and Veggie Summer Rolls. Great to use any fridge leftovers you have; meat, veg, fruit, noodles, salad, herbs - everything works! So can easily be veggie/vegan friendly with some tofu or more veggies. I've included the recipe for 3 dipping sauces but all of which can be adjusted to taste. Best enjoyed in the sunshine! ☀️#lunchinspo #lunchideas

Izzy@ditching_the_apron @cook_20970117

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Ingredients

2-3 servings

Handfulleftover chicken, shredded/chopped
Handfulspinach or lettuce
1/2large mango, chopped into sticks
2carrots, chopped into sticks
6 sheetsSummer roll rice paper (find in an Asian supermarket)
1nest Rice noodles
1Avocado, sliced
1/2Cucumber, in sticks
Handfulcooked green beans
Finely chopped mint and coriander
peanut butter dipping sauce
1/4 cupchunky Peanut Butter
2tsps soy sauce
1minced garlic clove
3-4 tbspwarm water
1/2 tspmaple syrup
tahini dipping sauce
2 tbsptahini
1-2 tbspwarm water
Juice ½ large lemon
2tsps maple syrup
SOY SAUCE + SWEET CHILLI DIPPING SAUCE
2 tbspsrice vinegar
2 tbspswater
2 tbspsmaple syrup
1 tbspsoy sauce
1 tspminced ginger
1 tspminced garlic
1/2 tspminced red chilli
Juice of 1 lime

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Steps

1

On a large plate, prepare all the vegetables (chopped into sticks/slices) and the chicken.
2

Cook the noodles, if using, and put the herbs in a bowl.
3

Soak each rice paper sheet in hot water for 5 or so seconds until pliable.
4

Lay the softened sheet on a board and fill the centre with your desired fillings, leaving a slight gap on each side.
5

Roll tightly over the top and then fold in the sides - keep rolling tightly then cut in half.
6

Keep going until you have made enough!
7

For the desired dipping sauce, combine the ingredients in a dipping bowl and serve.