Rice Paper Rolls Stuffed with Chicken

Ingredients

• 2 chicken breast fillets (120 g each, skin on)
• Salt
• black pepper (freshly ground)
• 4 tbsp soy oil
• 1 Mango
• 6 chili peppers
• 6 Spring Onions
• 0.5 handful mint leaves
• 4 large rice paper sheets
• 4 tbsp mango chutney

Instructions

1. 1.

   Wash the chicken breast fillets, pat dry, season with salt and pepper. In hot oil, pan‑fry each side for 3–4 minutes until light brown. Remove, let rest briefly, then slice into thin strips.

2. 2.

   Peel the mango and cut the flesh away from the pit; slice into strips. Blanch the chilies, remove two seeds, and slice the flesh into strips. Wash the spring onions, trim, and cut diagonally into ~10 cm pieces. Rinse the mint, shake dry, and finely chop.

3. 3.

   Fill a shallow bowl slightly larger than the rice paper sheets with water. Place a kitchen towel beside it and have a second towel ready. Dip each sheet individually in water for about 1 minute to soften. Then carefully lay on the towel and pat dry with the second towel.

4. 4.

   Layer each softened sheet with chicken strips, mango, chilies, spring onions, and mint. Drizzle a bit of chutney over the filling and roll tightly; allow some filling to peek out from the top.

5. 5.

   Arrange on glasses as desired and serve with an optional pineapple dip.