Easy peasy and full of fruits, veg and lean chicken – this is a delicious recipe perfect for finger-food enthusiasts!
Oriental dishes are not only tasty and full of flavour, but they’re also real people pleasers. You can serve up a big wok of noodles for the family with little effort expended and make a really satisfying, nourishing and healthy meal out of it.
But this isn’t a recipe for a noodle dish. With noodle dishes, I feel it is usually best to throw in what feels good on the day. Instead, I’ve come up with a Chinese spring rolls recipe which incorporates a whole host of rich vegetables into the mix, as well as a gorgeous mango honey sauce to dip your rolls into as you go. Make this dish as spicy or as non-spicy as you like by dialling up or dialling down the portion of jalapeno peppers (I like them spicy so I use what I consider to be quite a lot for this recipe). Give it a go and chow down!
Ingredients (serves 4)
For the rolls
- 20 rice paper rolls (Blue Dragon do some decent ones)
For the filling
- 2 large carrots, shredded
- 2 large green peppers
- 100g large leaf spinach
- 200g chicken
- ½ small jalapeno pepper
For the sauce
- 1 large mango
- 2 tbsp honey
- Preheat the oven to 200c and cook the chicken for 40 minutes until browned.
- For the sauce, peel the mango, chop into small chunks and mash with the honey in a bowl. Blitz in a food processor if the consistency isn’t creamy enough.
- To make the rolls pop the rice paper into a bowl of warm water for a few seconds until softened.
- Add the filling vegetables and the chicken (diced) and drizzle a little of the sauce onto the top before closing the roll.
- Bake in the centre of the oven at 220c for 10 minutes or until each roll is a golden brown. You can add a little egg wash to their tops if you want a deeper golden colours
- Serve up and dig in!