House of Asia > Recipes > Spring rolls with chicken and mango

House of Asia Chicken and Mango Spring Rolls

Spring rolls with chicken and mango

4 servings

spicy

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An alternative to sandwiches! Light rolls with fresh ingredients that you can take with you to work, picnics, and parties.

Chicken Vegetables Thailand over 30 minutes

Ingredients

1 pack House of Asia rice paper
80 g House of Asia mung bean vermicelli noodles
3 tablespoons House of Asia Sriracha Sauce
200 g chicken breast
2 tomatoes, seeded
70 g bean sprouts
1/2 mango, peeled, cut into strips
1/2 bunch of spring onions, cut into 3 cm pieces
3 cm ginger root, cut into strips
5 sprigs of cilantro, finely chopped
water; for soaking rice paper

SOS:

1,5 tablespoons House of Asia Fish Sauce
juice of 2 limes
1 clove of garlic, thinly sliced
1/2 red chili pepper, seeded
seeds, finely chopped 2 teaspoons sugar

A method of preparing

1. Mix the sauce ingredients in a bowl. Cook the pasta according to the package directions.
2. Preheat the oven to 175°C and roast the meat for 15 minutes. Remove from the oven, wrap in aluminum foil, and allow to cool. Tear the meat into small pieces along the grain.
3. In a bowl, combine chicken, cilantro, and sriracha sauce.
4. Place the chicken and remaining ingredients on the moistened rice paper and roll it up according to the instructions on the package.
5. Serve the spring rolls cold with the sauce.