Tropical Crispy Chicken Summer Rolls
Tropical Crispy Chicken Summer Rolls are a bright and cheerful spring or summer recipe that’s absolutly popping with flavor and texture. A combination of carrots, cabbage, crispy chicken breast, mango, avocado and cilantro make up the filling of these absolutely addicting summer rolls. These summer rolls make the perfect picnic appetizer or dinner party finger food!
Yields: 20 rolls
3 tbsp vegetable oil
1 boneless skinless chicken breast, sliced half lengthwise
salt and black pepper
1/3 cup all-purpose flour
1 large beaten egg
1/3 cup plain bread crumbs
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder
1/4 tsp curry powder
2 large carrots, sliced into 2” x 1/8” strips
2 large mangos, sliced into 2” x 1/8” strips
1/2 cup shredded red cabbage
1 cup cooked rice noodles
1 large avocado, sliced thin
3/4 cup fresh cilantro leaves
16-20 rice wrappers
In a shallow bowl, add flour. In a second bowl, add egg. In a third bowl, combine bread crumbs, garlic, onion, chili, curry and a dash of salt and black pepper. Taking the two halves of chicken, dredge in the flour, then the egg, then the bread crumbs.
Preheat oil in a large skillet over med-high heat. Add chicken, cook until brown, 8-10 mins. Transfer to a plate lined with a paper towel. Cool and slice, refrigerate to chill.
Lay out fillings... chicken, carrots, mango, red cabbage, rice noodles, avocado and cilantro leaves. Fill a large shallow bowl with warm water. Gently dip a rice wrapper into the warm water. When soft, gently lay out on your work surface. On the lower third of rice wrapper, place carrot, chicken, mango, avocado, a couple of tablespoons of red cabbage and a small amount of noodles. Roll up, folding in the sides as you go. Repeat for the rest of the rolls.
Cover and refrigerate until ready to use or enjoy immediately with your favorite peanut sauce and fresh cilantro!