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Coconut Chicken & Mango Spring Rolls

Cheyanne Bany
  • 40 minutes
  • Serves 8

INGREDIENTS

1

Can Coconut Milk ((full fat))

1 tsp

Fish Sauce ((can substitute soy sauce))

2 tsp

Lime Juice

Sea Salt

1 lb

Skinless Boneless Chicken Breasts

8

Rice Paper Wrappers ((or spring roll wrappers))

2

Bundles Vermicelli Noodles (- cooked)

1

Seedless Cucumber (– cut into thin strips)

1

large Carrot (– cut into thin strips)

1

Mango (– peeled and cut into thin strips)

1

bunch Fresh Cilantro

1

bunch Fresh Mint or Thai Basil

Red Pepper Flakes (, to taste)

2 tbsp

Peanut Butter ((creamy or smooth is best, but chunky will work))

1 tbsp

Low Sodium Soy Sauce

1 1/2 tbsp

White Distilled Vinegar ((or lime juice))

1 tbsp

Honey

1 clove

Garlic (- peeled)