Sunny mango chicken wrapped in fresh spring rolls are begging to be dipped in that delicious peanut sauce. Make them as an appetizer for a party, dinner or healthy lunch. Rice paper rolls are easy to assemble homemade and are a fresh, crunchy and healthy recipe.
Slice cooked chicken breast, mango, red bell pepper and cucumbers into thin long slices. (Also slice optional avocado the same way if using.)
Shred one cup of carrots, which is three to four full sized carrots.
Dice salad greens into small pieces using a knife.
Place warm water in a bowl or large pot that's several inches bigger across then your rice paper wraps. Put the first wrap in the bowl for two to three seconds, then place on a plate or cutting board. Rice paper will become more bendy and fragile quickly both as it soaks and even continues after as you roll so avoid leaving them in the water long.
Add your ingredients to the middle of your roll similar to a burrito. Roll by folding up the bottom, then pulling in each side one at a time, following by rolling up the length of the rice paper roll. Repeat!
In a small bowl mix peanut butter and water. Stir well with a spoon until peanut butter is smooth a thinned.
Add rice vinegar and honey, stirring well into the peanut butter until completely dissolved.
Fresh spring roll wrappers do become more delicate with time after soaking. Only a few seconds are needed. They also can stick to themselves to try to keep them flat with plenty of room to avoid having them catch on each other. Once rolled you can typically stack them without fear of them sticking together.
Ingredients in the roll can easily be substituted for your family's favorite veggies and protein.
I've noted the avocado was optional. Most of my family didn't notice it was there as my avocado was really ripe. Choose to use it if you like avocado!