Vietnamese Summer Rolls with Chicken and Mango - Low Fat
The Vietnamese Summer Rolls with Chicken and Mango are a vibrant and refreshing appetizer that brings the essence of summer to your plate. Wrapped in delicate rice paper, each roll is bursting with a beautiful mix of fresh herbs, shredded chicken, and juicy mango slices, providing a balance of textures and flavors that will excite your taste buds.
Ingrédients
- 12 large rice paper wrappers
- 1 pound cooked chicken breast, shredded
- 1 medium mango, thinly sliced
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1 medium red bell pepper, thinly sliced
- 2 medium carrots, julienned
- 4 cups vermicelli noodles, cooked and drained
- 1 cup bean sprouts
- 1/2 cup cilantro leaves
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha sauce
Instructions
- Prepare all the filling ingredients and arrange them on a large platter.
- Fill a shallow dish with warm water. Dip a rice paper wrapper into the water for about 10 seconds, or until soft but not completely limp.
- Lay the softened wrapper flat on a clean surface. Place several mint leaves, basil leaves, and cilantro near the center of the wrapper but closer to the bottom edge.
- On top of the herbs, add a small handful of vermicelli noodles, followed by some shredded chicken, mango slices, red bell pepper, carrots, and bean sprouts.
- Fold the bottom of the wrapper up over the filling, then fold in the sides, and roll tightly to create a neat roll. Repeat with the remaining wrappers and fillings.
- In a small bowl, mix hoisin sauce, peanut butter, soy sauce, lime juice, and sriracha until smooth. Serve the rolls with the dipping sauce.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 30g | Protéines: 19g | Fat: 5g | Sucre: 12g
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