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Appetizer

Chicken & Mango Spring Rolls

Chicken & Mango Spring Rolls recipe
average rating

5 3
rate/review
prep time
30 min
total time
30 min
makes
12 servings, 1 roll (72 g) and 1-1/2 Tbsp. (20 mL) sauce each
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What You Need

12 rice paper sheets
1/2 lb. (225 g) cooked chicken breasts, cut into thin strips
1 small mango, peeled, thinly sliced
1 cup thin red pepper strips
2 green onions, finely chopped
1/2 cup chopped fresh cilantro
4 cups tightly packed arugula
1/2 cup Kraft Asian Sesame Dressing
1/3 cup Kraft Smooth Peanut Butter
1 tsp. reduced-sodium soy sauce
1 Tbsp. water

Make It

SOAK rice paper sheets, 1 at a time, in warm water 1 min. or until softened. Place in single layer on work surface.

PLACE chicken on one short end of each sheet; top with mangos, peppers, onions, cilantro and arugula. Roll up each sheet, starting at topped end and folding in both sides of sheet as you roll it up to enclose filling.

MIX remaining ingredients until blended. Serve with spring rolls.

kraft kitchens tips

Substitute
Substitute chopped cooked shrimp for the chicken.
K:58192v0ec:119880

use what's on hand

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