About the Recipe
The Peanut Chicken and Mango Spring Roll Bowls recipe is a vibrant blend of shredded chicken, juicy mangoes, and crunchy spring roll squares. The chicken is complemented with a medley of fresh vegetables including cos lettuce, baby cucumbers, carrots, and shallots, and garnished with coriander or Thai basil leaves and chopped roasted peanuts. The star of this dish is the homemade peanut dressing, which combines smooth peanut butter, tamari or soy sauce, sesame oil, rice wine vinegar, chili sauce, honey, and lime juice into a tantalizing mixture that coats every ingredient. With the addition of rice vermicelli noodles, this dish becomes a complete meal. With a prep and cook time of 45 minutes, it's perfect for a healthy and flavorful weeknight dinner. It's served with crispy oven-baked spring roll squares that add an extra crunch to this delightful bowl.
Ingredients
4 Spring Roll wrappers, thawed, cut into 5cm squares
Olive Oil Cooking Spray
2 Mangoes
100g Rive Vermicelli Noodles
1 Cos Lettuce, coarsely Chopped
6 Qukes Baby Cucumbers, Chopped
2 Large Carrots, peeled into thin strips with potato peeler
4 Shallots, cut into thin strips
½ Cup coriander or thai basil leaves
1/3 cup roasted salted peanuts, chopped
2 Cups cooked shredded chicken
Peanut Dressing Ingredients:
½ Cup Smooth peanut butter
2 Tbs tamari or soy sauce
2 tsp sesame oil
2 tbs rice wine vinegar
1 tbs chili sauce
2 tbs honey
1 lime, juiced
Preparation
Preheat the oven to 200 degrees fan forced. Place the spring roll squares onto a large baking tray. Spray lightly with oil, turning to coat. Spread them out onto the tray. Bake for 6-8 minutes until golden. Set aside to cool for 25 minutes.
Peel and chop the mangoes. Cook the noodles following the packet directions, drain and refresh in cold water then drain really well.
To make the peanut dressing, combine all the ingredients in a food processor or blender. Process or blend until smooth. Add warm water to adjust the consistency as needed.
Combine the lettuce, qukes, carrots, shallots, coriander and peanuts. Spoon over a little dressing and toss to coat. Divide between 4 serving bowls. Add the noodles, chicken and mango. Spoon over the remaining dressing and serve with the crispy roll squares and lime wedges.