Spring rolls, summer rolls, rice paper roll, whatever you want to call them, they’re delicious and super easy to make! These rolls are also very customizable and a great meal or snack for a warmer weather day!
Today I’m making them with jerk chicken and two dipping sauces – peanut sauce & a mango jalapeño sauce.
These rolls are simple, fresh and filing. They consist of
- cucumbers
- carrots
- lettuce
- shredded jerk chicken
- & rice noodles
Pair them with a jerk peanut dipping sauce and mango jalapeño sauce, it’s a meal you can’t resist. The jerk peanut dipping sauce is perfectly savory, sweet and a little spicy from the jerk seasoning – what’s not to love? And if you’re looking for a lighter sauce, the mango jalapeño sauce is perfect as well. Also, sweet and savory and goes well with the peanut sauce too!
watch here how to make these rolls:
These rolls are best served the day of, but can be stored in the fridge for up to two days wrapped in plastic wrap or an air tight container.
Ingredients
Method
- Cut chicken breast into 2-3 smaller pieces in order to cook faster.
- Place chicken into a bowl and season with soy sauce, garlic powder, onion powder and jerk seasoning. Mix and let marinate for at least 30 minutes.
- Over medium heat, cook chicken for 5-7 minutes on both sides. Remove to from pan and let rest for at least 5 minutes, then use two forks to start pulling apart.
- Add back to the pan over low heat for 2-3 minutes. Then set aside in a bowl.
- For carrot, peel then julienne and set aside.
- For cucumber, cut in half lengthwise. Remove seeds. Then julienne.
- For rice noodles, cook according to package directions.
- Wash lettuce leaves and remove the rib of each leaf. Set aside to dry.
- If using frozen mangos, let sit in a bowl of water to thaw.
- Peel and chop onion. Peel and grate ginger. Slice jalapeño, remove seeds for less heat.
- In a pan over medium heat, pour in oil and sauté onions for 2-3 minutes.
- Add in ginger and garlic, sauté for another 2-3 minutes then add jalapeños for another 2-3 minutes.
- In a food processor or blender, add onion mix, mangos and the rest of the sauce ingredients. Blend until smooth then adjust to preference.
- To a small bowl, add all ingredients except water and mix.
- Gradually add in water 1 tbsp at a time and mix until sauce is creamy.
- In a bowl of warm water, dip edges of rice paper wrapper into water rotating it around the edge until softened, then submerge the entire wrapper until softened, about 2-3 minutes.
- Remove from water and place on a plate or cutting board.
- In a pile about ⅓ from the bottom, add carrots, cucumber, noodles, chicken and lettuce.
- Fold in both sides, then fold the bottom up over the filling, and start rolling up, tucking in the sides as you go.
- Repeat for the remaining ingredients. Serve with sauce. Best eaten the day of.