08.28.16

Spicy Chicken and Mango Springrolls

It is a beautiful day outside and you plan on sitting poolside all day long? Make these fabulous spring rolls for a fresh and light lunch! I am currently obsessed with all things inside a springroll and if you haven’t made them before…don’t be discouraged! They are so easy to roll up! Give it a try and create your own springroll– I think everything tastes good wrapped in rice paper! Get Creative!

Spicy Chicken + Mango Springrolls
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For the Springrolls
  1. 1 lb. chicken breast tenders
  2. kosher salt and pepper, to taste
  3. 2 tbsp. olive oil
  4. 1/2 jalapeno, very thinly sliced
  5. 1 Cup Matchstick Carrots
  6. 1/2 cucumber, juilienne
  7. 1/4 mango, juilienne
  8. 1/4 red onion, very thinly sliced
  9. fresh basil or thai basil leaves, about 8
  10. fresh mint leaves, about 8-12
  11. fresh cilantro leaves, about 2 tbsp.
  12. 2 cups Organic Girl Supergreens (spring green mix is fine too, or even chopped romaine!)
  13. 6-8 pieces of rice paper
For the Peanut Sauce
  1. 1/3 cups organic creamy peanut butter
  2. 1 tsp. rice wine vinegar
  3. 1 tbsp. organic soy sauce (use organic tamari for GF)
  4. 1 Tbsp. fresh lime juice
  5. 1 tsp. sesame oil
  6. 1 tsp. sriracha, if desired
  7. 1/2 tsp. freshly grated ginger (I like to use The Ginger People store bought minced ginger to cut time. If you can't find this, use fresh! I find it at WholeFoods.)
Instructions
  1. In a food processor or blender, combine all of the peanut sauce ingredients and blend until smooth, set aside.
  2. Season chicken tenders with kosher salt and black pepper, to taste. Heat a large skillet over medium-high heat. Add olive oil to the skillet and when hot, add the chicken tenders to the skillet and cook, tossing occasionally and close to the end of the cooking process add 1 tbsp. of soy sauce. Cook until cooked through (no longer pink in the center) and slightly browned on the outside. Set aside to cool.
  3. Slice tenders into thiner, easier to tear slices for stuffing the rolls.
  4. Set up an assembly line with your sliced chicken, mango, cucumber, fresh herbs, jalapeno, red onion, and carrots.
  5. Fill a bowl with very warm water. One at a time, dip the rice paper into the warm water and swish around for about 5 seconds (don't soak too long or it will rip!). Place the rice paper on a clean plate.
  6. In the center of the soaked rice paper, place all of the ingredients. I like to place the jalapeno on top, then herbs, then chicken, then mango, carrots, cucumber, and finish with the supergreens. Fold one side over the stuffed veggies and fold in the ends, then roll (as tight as possible) the rice paper to form a nice springroll!
  7. Continue process, one at a time, until all of your spring rolls are stuffed. Serve with peanut sauce and enjoy!
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