Chicken, Mango, Avocado Summer Rolls
When you want something healthy, but with A LOT of flavor, eat these – my chicken mango avocado summer rolls will hit the spot!
Equipment
- Parchment Paper
- Cutting Board - Some cutting boards may require you to wet them slightly before putting the rice paper wrappers on top, because they might stick to your cutting board. It depends on your board, so you’ll have to test it out with trial and error.
- Dipping Cup (for the Sweet Chili Sauce)
Ingredients
- 5 chicken tenderloins at room temperature
- 2 tablespoons avocado oil
- Kosher salt
- Freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon hot Hungarian paprika
- 2 teaspoons avocado oil
- 1 ½ cups shredded carrots
- ¾ avocado thinly sliced vertically
- 1 tablespoon lemon juice
- 10 rice paper wrappers
- 1 ¼ cups shredded iceberg lettuce
- 1 ¼ teaspoons chopped fresh mint
- ½ mango thinly sliced vertically
- ¼ cup Sweet Chili Sauce
Instructions
- Preheat your oven to 400°F.
- On a parchment-lined sheet pan, toss the chicken with 2 tablespoons of oil, ½ teaspoon of salt, pepper (to taste), the garlic powder, onion powder, chili powder, and paprika. Cook for 12 minutes, until fully cooked, then take out of the oven and let cool to room temperature. Slice each tenderloin into 3 vertical strips and place the pieces into a prep bowl.
- In a medium sauté pan over medium heat, warm 2 teaspoons of oil. Add the carrots, 1 teaspoon of salt, and freshly ground black pepper. Cook for 3 minutes, stirring often, until the carrots are par cooked (still having a little bit of bite). Transfer to a bowl and let cool to room temperature.
- Place the avocado in a small prep bowl and toss with the lemon juice to prevent browning.
- Each summer roll will need 2 rice paper wrappers. Run them under room temperature water in the sink to hydrate them. Make sure to wet both sides well, about 10 seconds. Stick them together and place on a cutting board.
- Take ¼ cup of the shredded iceberg lettuce and spread it in a horizontal line on the lower third of your wrapper, the side closest to you. Top with ¼ teaspoon of the mint, followed by about a fifth of the carrots. Add 2-3 pieces of chicken, 2-3 pieces of mango, and 2-3 pieces of avocado, all depending on how large the pieces are. Make sure the ingredients are spread evenly, so that there is a little of everything in each bite of the summer roll.
- Fold in the two ends, and pull the bottom part of the wrappers over the filling, squeezing it in, like rolling a burrito. Make sure to tighten each time you roll, pulling it towards you. Don’t pull too hard, or it may rip (remember, trial and error)!
- Repeat the process with the remaining wrappers and ingredients, placing them on an oil-sprayed, parchment-lined baking sheet once you’re finished with each one. Keep them separated from each other, as they will stick together. Cut them in halves or sixths (for hors d’oeuvre size). Serve with a dipping cup of Sweet Chili Sauce on the side.
Notes
Prep Ahead: The chicken and carrots can be cooked ahead of time, if needed. Keep in airtight containers or Ziplock bags for up to 2 days in the fridge. When ready to complete the summer rolls, no need to bring the ingredients to room temperature, you can use them cold!
Storage: Once rolled, they can be kept in the refrigerator for one day. Make sure to keep them separated from each other, or they will stick together. Leave them out on the counter, ensuring they come to room temperature before eating or serving.
Tried this recipe?Let us know how it was!