Little Leakers
Chicken and Mango Rice Paper Rolls
1/2 Lebanese cucumber
2 green onions (Shallots)
12 x 15cm round rice paper wrappers
350g chicken breast fillets, cooked and shredded (all fat removed)
juice of 1 lime
2TBSPNS sweet chili sauce
2 tspns fish sauce
1 slightly under ripe mango, peeled cut into thin strips
1/2 cup mint leaves
Cut cucumber and onion into thin 8cm long strips. Place rice paper wrappers in a bowl of hot
water for 1 minute until soft an pliable. Remove and pat dry on a clean tea towel. Lay flat on
bench top and cut in half. In a bowl, combine chicken with lime juice, sweet chili sauce and fish
sauce. Divide cucumber, onion, chicken mixture, mango and mint between each wrapper half.
With flat side nearest to you, place filling on lower left hand side. Roll up firmly to enclose filling,
folding flat side over filling as you roll to form base, leaving rounded side open to show filling.
Place seam side down on a platter and serve with extra sweet chili sauce for dipping.
2 green onions (Shallots)
12 x 15cm round rice paper wrappers
350g chicken breast fillets, cooked and shredded (all fat removed)
juice of 1 lime
2TBSPNS sweet chili sauce
2 tspns fish sauce
1 slightly under ripe mango, peeled cut into thin strips
1/2 cup mint leaves
Cut cucumber and onion into thin 8cm long strips. Place rice paper wrappers in a bowl of hot
water for 1 minute until soft an pliable. Remove and pat dry on a clean tea towel. Lay flat on
bench top and cut in half. In a bowl, combine chicken with lime juice, sweet chili sauce and fish
sauce. Divide cucumber, onion, chicken mixture, mango and mint between each wrapper half.
With flat side nearest to you, place filling on lower left hand side. Roll up firmly to enclose filling,
folding flat side over filling as you roll to form base, leaving rounded side open to show filling.
Place seam side down on a platter and serve with extra sweet chili sauce for dipping.
