Mango Chicken Spring Rolls w/ Peanut Sauce

I have food on my mind 98% of the time.

Sometimes inspiration hits at the worst possible times (normally when I have no paper in sight and no pens).

It is these moments where I hastily write down my ideas on whatever surface I can find. Post it notes LITERALLY litter my house with recipe ideas. Sometimes I come across them randomly and have to decipher my chicken scratch.

My school notes are also a hidden jewel for recipe ideas. I’ll jot some lines down about flavour combinations and promptly forget where I put them.

These normally resurface while studying, or when I lend my notes to friends and they quizzically ask me why I have a recipe for peanut sauce in the middle of a paragraph on US-British relations during WWII.

This was a long lost recipe from amongst my history notes that I had created earlier this year, and then promptly forgot about. Thank you to my friend for finding it for me.

These wraps were a HUGE hit at my parents house. My brothers loved them. My older brother often disregards things I make (not very adventurous- or maybe he is remembering back to times when my experiments turned out somewhat inedible…), but he loved this dish. He even suggested I make it again the next day. Shocking for someone who doesn’t like to eat the same thing 2 days in a row.

Mango Chicken Spring Rolls w/ Peanut Sauce

Print Recipe
Serves: 4


  • Wraps:
  • 2 boneless chicken breasts (I used ~1.5 lbs)
  • 1 tbsp Thai spice (or a mixture of 1 tsp paprika, 1 tsp ground coconut, 1 tsp garlic powder)
  • 2 ripe mangos - peeled and sliced into thin strips
  • 2 red peppers - sliced in thin strips
  • 3 green onions sliced finely
  • 1/2 cup of chopped cilantro
  • 1/4 -1/2 cup (60-120 ml) shelled peanuts
  • ~10 sheets of rice paper
  • Hot water
  • Peanut Sauce:
  • 1/4 onion finely diced (~40g)
  • 2 large cloves garlic finely minced (10g)
  • 1-2 tbsp (15-30ml) grated ginger - adjust to personal preference
  • 1/4 cup (60ml) natural smooth peanut butter
  • 1 cup almond milk, soy milk or coconut milk
  • zest of 1/2 a lime
  • 1 tbsp lime juice
  • 1 tbsp soy sauce (add more to taste) - this will colour the sauce and provide the salt component



Slice the chicken breast in half (to make it thinner- you should end up with 4 pieces). Season the chicken with Thai spice. Either bake the chicken breast for ~25 minutes or until cooked through, or sauté for ~10 minutes per side in a fry pan over medium heat with 2 tsp of olive oil. Set aside to cool slightly before slicing into strips.


Add the mango, red pepper, green onion, cilantro, and peanuts to a bowl and set aside until ready to make wraps.


Peanut Sauce: Sauté the finely diced onion in 2 tsp olive oil over medium heat until tender. Add the garlic and sauté for another minute or two. Add the ginger peanut butter and soy milk. Whisk until smooth. Add the lime zest, juice and soy sauce. Adjust seasoning to taste with soy, lime and ginger to get your preferred flavour combination. Place in a serving dish.


Wraps: Boil some water and place in a shallow bowl. Take your rice paper wraps and let soak for 30seconds -1 minute until softened. Place on a plate and mound near one edge (don't pack it too full or it will be hard to wrap). Roll the rice paper over top, half way through your wrap, fold the sides up to seal in the filling and continue rolling. Repeat until all the filling is finished. Slice in half and serve with peanut sauce.

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