Mango Coconut Chicken Rolls with Spring Mix and Sesame-Ginger Sauce
Prep time: 
Cook time: 
Total time: 
Yield: 8 rolls/4 servings
Sesame-Ginger Sauce:
  • 6 tablespoons mayo
  • 2 tablespoons white sesame seeds, ground until pulverized (but not paste) in a food processor or using a mortar and pestle
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon dark sesame oil
  • 1 teaspoon soy or tamari sauce
  • 1 teaspoon fresh-grated ginger
  • ½ teaspoon hot sauce (more or less to taste)
  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 tablespoons Sesame-Ginger Sauce
  • 1 tablespoon fresh lemon juice
  • 8 (8½-inch diameter) rice paper wrappers
  • 1 mango, peeled, pitted, and thinly sliced
  • ⅔ cup unsweetened coconut flakes
  • 4 cups Earthbound Farm Organic Spring Mix
  1. For the chicken, stir together 2 tablespoons Sesame Ginger Sauce and the lemon juice in a bowl. Add the chicken and toss to coat; refrigerate 4 hours or overnight. After marinating, fully cook the chicken (there should be no pink in the center) on the grill (about 12 to 15 minutes) or in the oven (375F for about 30 minutes). Cool the chicken completely and then thinly slice across the grain.
  2. To assemble the rolls, lay out all ingredients you’ll need (the cooked chicken, sliced mango, coconut flakes, and spring mix).
  3. Get out a medium skillet and fill it with ½-inch of warm water; put it on the stovetop over very low heat to keep the water warm, but not so hot that you can’t touch it.
  4. Working with 1 rice paper wrapper at a time, dip the wrapper into the warm water for 5 seconds, continuously rotating as you do so. Do not leave it in the water longer than that because it will become mush. Once it has been dipped in water, place the rice paper wrapper onto a ceramic plate (or other non-porous flat surface). Let it sit for about 5 seconds because it will continue softening. Place ⅛ of the mango, chicken, coconut, and spring mix on 1 side all the way over so it’s touching the outside on the lower ⅓ of the wrapper. Fold the bottom ⅓ of the wrapper up over the filling, then fold the side of the wrapper over onto the filling; continue rolling up from the bottom until you get a nice little package (one side will be open). Once rolled, place the summer roll onto a plastic wrap-lined tray and immediately cover it with plastic wrap to prevent it from drying out. Repeat this process 7 times with the remaining ingredients; don’t let the rolls touch each other on the tray because they have a tendency to stick together.
  5. Serve the rolls immediately with the sauce, or wrap them well and refrigerate for up to 4 hours.
Recipe by An Edible Mosaic™ at