Chicken and mango spring rolls
Miranda Adams 3 Apr 2026 Delicious fresh spring rolls filled with juicy chicken, sweet mango, crunchy carrot and cucumber, served with a spicy and refreshing chilli sauce dip.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Level
- Medium
- Servings
- 4 servings
Ingredients
4 servings
4
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Spring rolls
12 rice paper sheets
200 g chicken breasts 
1 mango 
1 carrot 
1 cucumber 
1 handful fresh coriander
Dipping sauce
4 tbsp chilli sauces 
2 tbsp soy sauce 
1 lemon
Method
- Cook the chicken breast in a pan of boiling water for 10 minutes, or until the chicken is cooked through. Leave it to cool, then pull it apart using two forks.
- Peel the mango and cut the flesh into thin strips. Wash the carrot and cucumber, peel the carrot and cut both vegetables into thin julienne strips.
- Fill a large bowl with warm water. Dip a sheet of rice paper in the water for 10-15 seconds until flexible, then place it on a damp tea towel.
- Place a little chicken, mango, carrot, cucumber and a few coriander leaves on the lower third of the rice paper.
- Fold the sides of the rice paper inwards and roll everything up firmly from the bottom. Repeat with the remaining ingredients.
- Make the dipping sauce by mixing the chilli sauce, soy sauce and the juice of one lemon in a small bowl.
- Serve the spring rolls on a platter with the dipping sauce on the side.
Nutrition (per serving)
- 250kcal
- Energy
- 15g
- Protein
- 30g
- Carbohydrates
- 5g
- Fat
Protein 27% Carbohydrates 53% Fat 20%
All nutrition values
- Calories
- 250 kcal
- Protein
- 15 g
- Carbohydrates
- 30 g
- of which sugars
- 12 g
- Fat
- 5 g
- of which saturated
- 1 g
- Fibre
- 3 g
- Salt
- 0.8 g
Values provided by the cook.
Allergens
Contains
- Gluten
- Soy
- Nightshades
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.