Make the most of hot weather eating with these easy, no-cook summer rolls filled with barbecue chicken, sweet mango slices, chickpeas, fresh mint and coriander.
They're served with a creamy tahini dipping sauce with the tang of lemon and sweetness of maple syrup.
These rolls are a burst of freshness in every bite, perfect for those warm days when you crave something light yet satisfying. They make for a refreshing and nutritious packed lunch too.
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Ingredients
Method
- 1.Set out all the ingredients for the rolls: shred the barbeque chicken, slice the mango and have the bean sprouts, chickpeas, mint and coriander, carrot and lettuce leaves ready.
- 2.Fill a large bowl with warm water. Dip one rice paper wrapper at a time into the water for about 5–10 seconds until it becomes pliable. Place the wet rice paper on a large plate.
- 3.In the centre of the rice paper, place 3 mint leaves, 2–3 coriander leaves and place a lettuce leaf on top. Then add some shredded barbecue chicken, grated carrot, chickpeas, bean sprouts and mango slices. Fold the sides of the rice paper over the filling, then fold the bottom over and roll tightly. Repeat the process until all the ingredients are used.
- 4.To make the sweet tahini sauce dipping sauce, mix tahini with all remaining sauce ingredients until well combined and smooth. Add a bit of water to achieve your desired consistency. The sauce should be thick but not runny.
- 5.Serve the summer rolls with the sweet tahini sauce on the side.
Posted