Mango & Chicken Vietnamese Rolls | How to make Mango & Chicken Vietnamese Rolls

By Sonia Shringarpure  |  13th Aug 2016  |  
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  • Mango & Chicken Vietnamese Rolls, How to make Mango & Chicken Vietnamese Rolls
Mango & Chicken Vietnamese Rollsby Sonia Shringarpure
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About Mango & Chicken Vietnamese Rolls Recipe

Delicate sweet and spicy combination of mangoes with chicken wrapped in rice paper makes for a delicious appetizer. The spice is from samba olek chili sauce which has just the right amount of heat that balances with the sweetness of mangoes.

Mango & Chicken Vietnamese Rolls is one dish which makes its accompaniments tastier. With the right mix of flavours, Mango & Chicken Vietnamese Rolls has always been everyone's favourite. This recipe by Sonia Shringarpure is the perfect one to try at home for your family. The Mango & Chicken Vietnamese Rolls recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mango & Chicken Vietnamese Rolls is 45 minutes and the time taken for cooking is 40 minutes. This is recipe of Mango & Chicken Vietnamese Rolls is perfect to serve 6 people. Mango & Chicken Vietnamese Rolls is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mango & Chicken Vietnamese Rolls. So do try it next time and share your experience of cooking Mango & Chicken Vietnamese Rolls by commenting on this page below!

Mango & Chicken Vietnamese Rolls

Ingredients to make Mango & Chicken Vietnamese Rolls

  • 250g Boneless chicken fillets
  • 2 Ripe Mangoes
  • 1 bunch spring onions
  • 1 zucchini
  • 1 orange bell pepper
  • 2 tsp soy sauce
  • 2 tsp (or more) red chili garlic sauce (sambal olek)
  • Salt and black pepper to taste
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp cornflour dissolved in water
  • 1 tbsp cornflour
  • 2 tbsp olive/sesame oil
  • 12 sheets rice Paper (Vietnamese Spring Roll Sheets)

How to make Mango & Chicken Vietnamese Rolls

  1. Cut chicken in vertical strips. Marinate it with salt, pepper, tsp of soy sauce, and tbsp of cornflour. Leave aside for 15-20 minutes.
  2. Cut mangoes and veggies in similar vertical strips.
  3. Slice diagonally spring onions till light green parts and reserve the dark green parts keeping them in similar height to mangoes and veggies.
  4. Heat oil in nonstick pan. Stir fry chicken in batches till lightly golden. Remove to a plate.
  5. In the same pan, add little more oil if needed and add minced ginger and garlic.
  6. Add the spring onion (white parts) and zucchini. Stir fry for a minute. Add the bell pepper. Stir fry all veggies briskly. Keep them slightly crunchy.
  7. Add all the sauces and seasonings. Sauté. Add chicken back to the pan and toss gently so it's well coated with the seasonings and sauces.
  8. Add the cornflour slurry and toss again. Simmer for a minute for the cornflour to cook.
  9. Finally add the mango slices (reserving few aside for rolls) along with green parts of spring onion (reserving few aside for rolls). Toss once more and switch off gas.
  10. To assemble the Spring Rolls:
  11. Prepare the rice paper sheets as per package directions (or heat water in large flat pan and slide the wrapper in warm water making sure it doesn't stick to itself).
  12. Remove and keep on flat kitchen surface/platform. Work quickly. Place couple of mangoes and green spring onion strips alternately just off centered on the wrapper.
  13. Place spoonful of stuffing on it and overlap the vertical sides and then the horizontal sides to form a tight roll making sure they are enclosed from all sides.
  14. Brush little olive oil on the outside to prevent the rolls from becoming sticky. Serve with spicy hot sauce of your choice.

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