Fresh, filling and ridiculously delicious – these Chicken Avocado & Mango Summer Rolls are clean eating goals! Juicy mango, lush avocado, shredded chicken, crunchy veggies, and fresh herbs wrapped and sealed off in a sheet of rice paper with a super simple coconut peanut dipping sauce for good measure – who wants some? | Gluten Free + Dairy Free
Let’s be honest: summer rolls are an absolute pain to make. The prep is tedious, the rice paper is fragile, and the rolling is never as easy as it looks.
That all being said….these Chicken Avocado & Mango Summer Rolls are just *chefs kiss* Totally worth it.
Sweet, juicy mango paired with the creamy avocado, crunchy matchstick veggies and shredded chicken pieces wrapped and rolled in lettuce, fresh herbs and sealed off in a sheet of rice paper – what’s not to love? They’re fresh, healthy, filling and absolutely worth the effort to make.
While these summer rolls are certainly enough to satisfy all on their own, the creamy coconut peanut sauce take them to another level.
Let’s get to it!
Summer Roll Prep
First things first: sauce prep. To make, simply combine all of the ingredients needed for the sauce together in a small bowl and mix well.
The sauce is made up of coconut milk, peanut butter, soy sauce, lime juice, honey and garlic. Mix until creamy and smooth then taste and season as you see fit. You might find that you prefer it with an extra squeeze of lime juice or maybe sweetened up with a touch more honey. Once mixed, set aside as you prep the filling ingredients.
The filling consists of:
- Lettuce – choose soft leaf lettuce like Bib or Boston lettuce
- Mango slices – slice into thin pieces
- Avocado – also sliced thin
- Shredded chicken – rotisserie chicken works well. You can also poach a couple of chicken breasts to use here.
- Cucumber & carrots – cut into matchsticks
- Fresh herbs – mint, cilantro and/or Thai basil. You can use just one herb or a mixture of the three.
- Lime juice – just squeeze a little juice over the top for a pop of flavour.
Once you’ve got everything sliced and diced, arrange your filling ingredients in order of use. This will make filling so much easier later on when you’ve got everything on hand and ready to go.
How to work with Rice Paper
Fill a large, shallow dish/pan/bowl with about an inch of warm water. The rice paper starts off stiff and fragile so you ideally want to choose a container that’s large enough to easily fit your rice paper. A container too crowded or too rounded at the bottom is more likely to lead to broken paper.
Submerge the rice paper in water – gently press down the sides until completely covered in water and let sit for about 20-60 seconds. The warmer the water the faster the rice paper will soften. The key is to strike a balance between a water temperature that works quickly while still being cool enough to be able to get your hands wet without burning.
After the paper has softened, gently lift it up out of the water and lay out on a flat, clean surface. The paper will bunch up quite at first – just carefully smooth out the sides to make it as flat and circular as possible.
Filling & Rolling
Once you’re paper is laid out you can begin filling. Start out by laying a large lettuce leaf across the bottom 1/3 of the rice paper. The leaf at the very bottom will help hold your ingredients giving the rice paper a little more support. The order of ingredients after the lettuce don’t matter too much – what’s more important is that you don’t overfill your wrappers. If you add too much you’ll have a difficult time rolling your paper which could lead to breakage.
I recommend adding only a small amount to your first roll as you get the hang of it and then adjusting your amounts as you see fit. You’ll also need to play around with your rolling technique. The rice paper will feel a little slimy at first which can make the rolling difficult.
Summer Rolls Tips & Things to Keep in Mind
- Have everything prepared and ready in order of use.
- Choose a clean, smooth, slick surface for rolling. Cutting boards are often too textured for rolling summer rolls.
- Make sure not to overfill your rolls – too much filling will lead to breakage.
- Don’t sweat it if your first couple of summer rolls are a bit iffy looking – it happens to all of us!
Tedious? Yeah. Worth it? Absolutely! These mango summer rolls are perfect for a hot summer days – there’s no heat or cooking involved unless you plan on shredding your own chicken. These rolls are both filling and light making them a great lunch/dinner option.
More Summer Recipes to Check Out
- Strawberry Feta Salad With Candied Hazelnuts
- Pistou (A Provençal Pesto)
- Greek Lemon Cucumber Pasta Salad
- Cilantro Lime Pesto Toast & Tomato Salsa
- 1/4 cup unsweetened coconut milk (60 ml), from a can or carton
- 1/2 cup peanut butter (125 g)
- 1 tablespoons sesame oil (15 ml)
- 1 tablespoon lime juice (15 ml)
- 1 tablespoon honey
- 1 clove garlic, minced
- 3 tablespoons gluten free soy sauce/tamari (use coconut aminos for soy free option) (45 ml)
- 3 tablespoons warm water + more as needed (45 ml)
- 1 head lettuce (use lettuce with a soft leaf like Boston or bib)
- 1 1/2 cups shredded chicken (210 g)
- 1/2 large cucumber, cut into matchsticks
- 1 large carrot, cut into match sticks
- 2 ripe avocados, sliced
- 1 large ripe mango, sliced
- Fresh Mint and/or cilantro leaves
- 1 lime
- 10-12 (8 1/2 inch) sheets rice paper
- Sesame seeds - optional topping
- Add all of the peanut sauce ingredients together in a small bowl and whisk together until smooth and combined. Taste and season with salt or additional lime juice as needed. To thin the sauce out, mix in water 1 tablespoon at a time until you reach your desired consistency.
- Slice and dice all of your ingredients as needed. Ideally you want all of your ingredients sliced thin - this will make filling slightly easier and neater.
- Create a production line with all of your filling ingredients - lay them out in order of use: lettuce, chicken, mango, avocado, carrots, cucumber, fresh herbs, squeeze of lime juice last.
- Add about an inch of warm water to a large skillet, bowl or pan - any shallow container that's large enough to fit your rice paper will work.
- Gently submerge your rice paper, one-at-a-time, into the warm water. Let the paper sit in the water until soft and completely flexible. This will take 20-60 seconds. The warmer the water the fast the paper will soften.
- Carefully lift the paper out of the water and lay flat on a clean surface. The paper will fold and bunch - just lightly smooth it out flat.
- Begin filling: lay a large lettuce leaf across the bottom third of the paper. Add a few pieces of chicken on top of the lettuce, top with mango, avocado carrot, cucumber and a few leaves of mint and/or cilantro leaves. Squeeze a bit of lime juice over the top. Make sure not to overfill your rolls - start small with the first roll and add more to the next one if needed.
- Begin rolling: Fold the bottom of the rice paper up over the filling, then fold the ends up. Roll up like a burrito and press all the ends firmly into the roll to secure. Transfer the roll, seam side down onto a plate or platter and repeat with the remaining ingredients.
- Serve topped with sesame seeds and the peanut sauce on the side for dipping.
- Keep leftover rolls stored in an airtight container in the fridge for up to two days.
Make your own shredded chicken:
- Lay the chicken breasts at the bottom of a medium sized sauce pan - make sure not to overlap the chicken so they cook evenly. Cover with at least 2 inches of cold water. Add the salt. Bring the chicken to a boil over a medium/heat and then cover and reduce down to a simmer. Let gently simmer for about 15 minutes to cook internally.
- Once done remove the chicken from the water and let cool a couple of minutes. You should be able to easily shred the chicken with a couple of forks at this point.