Spring rolls with chicken and mango

Rouleaux de printemps au poulet et à la mangue

Makes 8 to 10 rolls | Preparation : 1 hour | Marinating : 2 hours | Cooking : 20 to 25 min


  • 2 tbsp vegetable oil + 2 tsp
  • 2 tbsp of lime juice
  • 2 tsp liquid honey
  • 4 tsp of fish sauce
  • 1 garlic clove, finely chopped
  • 1 chili pepper thai finely chopped
  • 1 lb of chicken breasts
  • 4 oz rice vermicelli
  • 8 to 10 leaves of rice
  • 8 to 10 leaves of Boston lettuce
  • 2 to 3 bunches of mint leaves
  • 1 cup mango, cut into fine julienne
  • 1 1/2 cup of carrots cut
    in fine julienne
  • 1 1/2 cups of red cabbage cut
    into thin strips
  • Peanut Sauce (see recipe further down)


  1. In a shallow dish, using a whisk, mix 2 tablespoons oil, the lime juice, honey, fish sauce, garlic and chili. Add the chicken and turn to coat. Cover the dish with plastic wrap and let marinate in the refrigerator for two hours.
  2. In a skillet, heat the remaining oil over medium heat. Remove the chicken breasts from the marinade and cook for 2 to 3 minutes per side (discard marinade). Drop the chicken breasts in a baking dish and bake in the oven preheated to 350 °F (180 °C) for 15 to 18 minutes or until the chicken is no longer pink inside. Put the chicken on a cutting board and let cool. Cut the chicken into strips. Book.
  3. Meanwhile, in a large bowl, soak the rice vermicelli for 3 to 5 minutes in boiling water. Drain the vermicelli and rinse in cold water. Drain again, pressing the noodles and put them in a bowl. Book.
  4. Fill a large bowl with hot water. Soak a rice paper in warm water a few seconds to soften, then spread it on a dish towel wet. Put a lettuce leaf in the center of the rice paper. Add a few mint leaves, rice vermicelli reserved, 3 to 4 strips of chicken, reserved, mango pieces and carrots, then cabbage. Fold the bottom part of the rice paper over the filling, then fold over the sides towards the centre and roll gently and tightly. Proceed in the same manner with the rest of the ingredients.
  5. Drop the spring rolls, separated, on a baking sheet lined with a damp cloth and cover with another damp towel to prevent from drying out. (The rolls will keep until the next day in the refrigerator. Wrap separately in plastic wrap, then store in an airtight container.)
  6. At the time of serving, cut the rolls, if desired. Accompany with the peanut sauce.

The nuclei as well as the peels of fruits like mango are items that can go in the compost bin.

Peanut Sauce

Makes about 2/3 cup

In a bowl, using a whisk, mix 1/3 cup peanut butter, 3 tablespoons hoisin sauce, 2 tsp sriracha and 1 tsp of grated fresh ginger. Add 1/3 cup hot water, 1 tablespoon at a time, whisking well. Add chopped peanuts, if desired. (The sauce will keep up to two days in the refrigerator.)

Rouleaux de printemps au poulet et à la mangue

Produce renewable natural gas with food waste, it may be! This is another good reason to use our compost bins.

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