Chicken Avocado & Mango Summer Rolls

• servings: 10 servings
• active time: 25 minutes
• total time: 25 minutes

Ingredients

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

Directions

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.