Chicken Mango Summer Rolls

Ingredients-

• 2 tablespoons store bought, green coriander mint chutney (of a thick consistency)
• 1 cup poached/ cooked chicken, shredded
• 1 cup rice vermicelli, cooked/prepared according to package directions and drained
• ½ mango, peeled and cut in 1 inch strips
• 1 scallion, cut in 1 inch strips

• A handful of baby spinach leaves
• ½ cup shredded carrots
• Few cilantro leaves
• 8 (8 inch) rice paper wrappers
• Bowl of warm water ( to dip wrappers in)

For the peanutty dipping sauce-

• 2 tablespoons peanut butter
• 1 tablespoon hot water
• 1 tablespoon hoisin sauce
• 2 teaspoons soy sauce
• ½ teaspoon fresh grated ginger
• Juice of 1 lime

Store bought sweet chili sauce

To make the Chicken Mango Summer Rolls-

1. In a bowl, add the mint cilantro chutney to the shredded chicken. Toss well to coat the chicken. Set aside.
2. Have the other filling ingredients- vermicelli, mango, scallion, spinach leaves, carrots and cilantro leaves close and ready to go (as shown in picture).
3. Taking one rice paper wrapper at a time, dip both sides in the warm water only for a few seconds and remove to a flat surface. You should still be able to see the design on the rice paper (as shown in picture).
4. Add the filling ingredients about 1/3 way up from the bottom half of the wrapper, fold bottom edge of wrapper over it. Then fold the sides in and roll (as shown in picture).
5. Repeat with other wrappers and filling.
6. Refrigerate the Chicken Mango Summer Rolls.
7. Meanwhile, make the peanutty dipping sauce. To the peanut butter, add the hot water and mix well. Add the rest of the ingredients and combine.
8. Serve the refrigerated Chicken Mango Summer Rolls with the peanutty dipping sauce a sweet chili sauce of your choice.