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Mango and Chicken Summer Rolls with Soy-Mango Dipping Sauce

From the collection
Yield 6 rolls


For this recipe, I like to use a mango with medium fiber and a strong fruity flavor. The ubiquitous Tommy Atkins variety — the ones often labeled simply as “mango” at the grocery store — are a good choice, but I also enjoy using the Haden, Palmer, Bombay, or Pruter varieties as well. The slightly higher fiber content of these mangoes results in slices that hold their shape well, and their sweetness gives the rolls a rich, tropical flavor.



1 lb. boneless, skinless chicken breasts
1 mango, cut into long strips
~ Rice-paper wrappers
6 oz. bean-thread noodles
~ Fresh mint
1 cup steamed bok choy, sliced


2 Tbsp. olive oil
2 Tbsp. mango nectar or juice
1 tsp. dark soy sauce
2 Tbsp. rice vinegar
5 cloves of garlic
1 onion, roughly chopped
1 tsp. salt
1 tsp. ground chipotle pepper
1 tsp. light brown or palm sugar
~ Juice of one lime
~ Freshly ground pepper to taste

Dipping sauce

3 Tbsp. mango nectar or juice
3 Tbsp. fresh lime juice
1 Tbsp. dark soy sauce
½ tsp. minced ginger
~ Light brown or palm sugar, to taste


  1. First, whisk the marinade ingredients in a small bowl. Place the chicken in a resealable plastic bag, add the marinade, and marinate the chicken in refrigerator for at least 30 minutes but not more than 24 hours before you want to make the rolls.
  2. Meanwhile, whisk together the ingredients for the dipping sauce until the sugar dissolves, and set aside.
  3. In a medium-sized saucepan, bring water to a boil. Boil the bean-thread noodles for 5 minutes, drain in a colander, and immediately run under cold water to stop the cooking process. Cut noodles into bite-sized pieces. Set aside.
  4. Grill or sauté chicken breasts until cooked through, turning once halfway through cooking time. Remove to a cutting board and slice into ¼-inch slices.
  5. Fill a wide bowl or pot with warm water. Each rice-paper wrapper must be soaked individually. For each roll, soak a wrapper until pliable and soft. Remove the wrapper and spread out on a clean surface.
  6. Put 1 ounce of noodles in the middle of the wrapper. Add a portion of the bok choy, followed by a few slices of chicken and mango, and sprinkle with mint leaves, leaving space on all sides. Fold the rice-paper wrapper from both sides in toward the middle, then lift the end closest to you and roll away from you, grabbing all of the filling, and roll until the spring roll is closed. Repeat with remaining ingredients.
  7. Stir together dipping-sauce ingredients. Serve rolls at room temperature with dipping sauce.


Rice-paper wrappers are sometimes labeled “spring-roll wrappers.” Not to be confused with refrigerated egg-roll wrappers, these are not refrigerated and are round, brittle, and translucent.

Get more tips for mangoes in Rachel Rappaport’s how-to article.

This content is from the Rachel Rappaport collection.

There are 3 comments on this item
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66% recommend this recipe
1. by That's nuts! on Jul 7, 2008 at 3:34 AM PDT

What do you do with the sugar and rice vinagar that are listed under the “rolls” list of ingredients?

2. by Kim on Jul 7, 2008 at 8:14 AM PDT

That’s nuts!: Thanks for pointing out these errors. In fact, I’ve corrected the recipe, per Rachel Rappaport, to indicate that the sugar shouldn’t be there and the vinegar should be in the marinade.

3. by That's nuts! on Jan 14, 2009 at 1:13 PM PST

However I make these (and I don’t always follow the recipe to a T) they are delicious. They were a hit with my parents and I’ve passed it along to my aunt as well. Absolutely delicious!

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