Chicken & Mango Spring Rolls

Name: Chicken & Mango Spring Rolls
Ingredients: 12 rice paper sheets; 1/2 lb. (225 g) cooked chicken breasts, cut into thin strips; 1 small mango, peeled, thinly sliced Whole Foods 2 ea For $4.00 thru 02/09; 1 cup thin red pepper strips; 2 green onions, finely chopped; 1/2 cup chopped fresh cilantro; 4 cups tightly packed arugula; 1/2 cup Kraft Asian Sesame Dressing; 1/3 cup Kraft Smooth Peanut Butter; 1 tsp. reduced-sodium soy sauce; 1 Tbsp. water

11 ingredients

7 steps

Ingredients

12 rice paper sheets
1/2 lb. (225 g) cooked chicken breasts, cut into thin strips
1 small mango, peeled, thinly sliced Whole Foods 2 ea For $4.00 thru 02/09
1 cup thin red pepper strips
2 green onions, finely chopped
1/2 cup chopped fresh cilantro
4 cups tightly packed arugula
1/2 cup Kraft Asian Sesame Dressing
1/3 cup Kraft Smooth Peanut Butter
1 tsp. reduced-sodium soy sauce
1 Tbsp. water

Directions

1

Soak rice paper sheets, 1 at a time, in warm water 1 min.
2

or until softened.
3

Place in single layer on work surface.
4

Place chicken on one short end of each sheet; top with mangos, peppers, onions, cilantro and arugula.
5

Roll up each sheet, starting at topped end and folding in both sides of sheet as you roll it up to enclose filling.
6

Mix remaining ingredients until blended.
7

Serve with spring rolls.