It’s a beautiful day and perfect for lounging poolside — why not prepare a light, fresh lunch to enjoy outdoors? These Spicy Chicken and Mango Spring Rolls combine tender, savory chicken with bright, sweet mango, crisp vegetables, and fresh herbs wrapped in delicate rice paper. They’re easy to assemble, highly customizable, and ideal for a refreshing meal or picnic. If you’ve never rolled rice paper before, don’t be intimidated: with a simple assembly line and a few tips, you’ll be making neat, flavorful spring rolls in no time. Below is a clear, user-friendly recipe and step-by-step method to guide you from ingredients to the plate.
- 1 lb. chicken breast tenders
- Kosher salt and black pepper, to taste
- 2 tbsp olive oil
- 1/2 jalapeño, very thinly sliced (adjust for heat)
- 1 cup matchstick carrots
- 1/2 cucumber, julienned
- 1/4 mango, julienned
- 1/4 red onion, very thinly sliced
- 8 fresh basil or Thai basil leaves
- 8–12 fresh mint leaves
- About 2 tbsp fresh cilantro leaves
- 2 cups mixed greens (such as spring mix or chopped romaine)
- 6–8 sheets rice paper wrappers
- 1/3 cup creamy peanut butter
- 1 tsp rice wine vinegar
- 1 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp fresh lime juice
- 1 tsp toasted sesame oil
- 1 tsp sriracha, optional for extra heat
- 1/2 tsp freshly grated ginger (or store-bought minced ginger if preferred)
- Make the peanut sauce first so the flavors have time to meld: combine the peanut butter, rice wine vinegar, soy sauce, lime juice, sesame oil, sriracha (if using), and grated ginger in a blender or food processor. Blend until smooth and creamy. Transfer to a bowl and set aside. If the sauce is too thick, whisk in a little warm water, a teaspoon at a time, until it reaches a dipping-sauce consistency.
- Season the chicken tenders with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the chicken tenders and cook, turning occasionally, until browned and cooked through. Near the end of cooking, add 1 tbsp soy sauce to the pan for a touch of savory flavor. Remove the chicken and let it cool slightly.
- Once cooled, slice the chicken into thinner strips or tear into bite-sized pieces to make stuffing and rolling easier.
- Arrange your fillings in an assembly line: chicken, mango, cucumber, carrots, red onion, jalapeño, basil, mint, cilantro, and mixed greens. This makes the rolling process quick and consistent.
- Fill a wide, shallow bowl with very warm water. Working one at a time, dip a rice paper wrapper into the warm water and gently swish it for about 5 seconds—just until it softens. Avoid soaking it too long, which can make the wrapper too fragile and prone to tearing. Lay the softened wrapper flat on a clean plate or cutting board.
- Place the fillings in the center of the wrapper: start with the jalapeño and fresh herbs on top, then add the chicken, mango, carrots, and cucumber. Finish with the mixed greens for crunch. Fold one side of the wrapper over the filling, tuck in the ends, and roll tightly to form a compact spring roll. Aim for a snug roll so the ingredients stay together when eating.
- Repeat the process until all rice paper sheets and fillings are used. Serve the spring rolls immediately with the peanut dipping sauce on the side.
Helpful tips: Keep a damp towel over assembled rolls if you’re making several to prevent them from drying out. For best texture, assemble and serve within a few hours — if you need to store leftovers, keep the components separate and roll fresh when ready to eat. These rolls are versatile: swap grilled shrimp or tofu for chicken, add thin rice noodles for extra body, or use different herbs based on preference.