Chicken Spring Rolls with Mango Dipping Sauce

Makes 12 rolls

These crunchy rolls are sure to bring smiles to any table craving fresh flavour as we spring into spring. The mango sauce provides a sweet finish. The rolls can also be made two days in advance if refrigerated. For vegetarians, the chicken can be swapped for firm tofu sliced into matchsticks. Look for low-kilojoule rice paper wrappers at any Asian grocer or in the Asian food aisle of many large supermarkets.

1 1/2 cups (350 ml) cubed fresh or frozen mango, thawed
1/4 cup (60 ml) coconut milk
2 tsp (10 ml) Asian chilli sauce
2 tsp (10 ml) sesame oil 
2 tsp (10 ml) finely minced ginger
Juice of 1/2 lime 
1 cup (250 ml) chopped coriander
1/3 cup (80 ml) chopped mint
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp (1 ml) salt
12 rice paper wrappers
1 cooked organic chicken breast, thinly sliced
1 1/2 avocado, thinly sliced
1 red capsicum, thinly sliced 
1 carrot, cut into matchsticks
2 Lebanese cucumbers, cut into matchsticks

To make sauce, place mango, coconut milk, chilli sauce, sesame oil, ginger and lime juice in blender and blitz until smooth.

In small bowl, stir together coriander, mint, garlic, lemon juice and salt.

Fill skillet frypan or shallow pan (large enough that the rice papers can lie flat) with hot water. Fully submerge a rice paper wrapper and soak until softened, about 20 seconds. Lay wrapper flat on cutting board or other clean work surface. Spread some coriander mixture on bottom 1/3 of wrapper, then top with some chicken, avocado, capcisum, carrot and cucumber.

Fold bottom of rice paper over filling and begin rolling tightly. When you are about halfway up wrapper, fold in left and right sides. Finish rolling tightly. Repeat with remaining rice wrappers and filling.

Serve spring rolls with mango dipping sauce.

Each roll contains: 385 kilojoules; 6 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 8 g total carbohydrates (4 g sugars, 2 g fibre); 89 mg sodium

source: "Wrap & Roll", alive Australia #21, Spring 2014