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Mango & Chilli Chicken (Mini fillets) Summer Rolls with Peanut Dipping sauce

Mango & Chilli Chicken Summer Rolls

Taste Of Paradise

List of ingredients may look complicated but there’s ZERO cooking - apart from the chicken. All that’s needed for this summer show stopper is a little prep and some ninja wrapping skills!



  • Serves: 2
  • Time: 35 Mins


  1. Combine all dipping sauce ingredients in a medium bowl and set aside
  2. Heat coconut oil in a large frying pan on a high heat – When nice and hot – add your chicken fillets and reduce to medium-high heat.
  3. Turn chicken occasionally until all sides are lightly brown and cooked evenly. Cut open the largest piece to check it is cooked all the way through and remove from heat to cool on a separate plate lined with paper towels.
  4. Place all of the ingredients in separate containers and lay a clean, damp kitchen towel on a flat surface.
  5. Fill a wide, shallow dish with hot tap water (large enough to hold the rice paper wrappers)
  6. Completely submerge 1 rice wrapper at a time – about 15 seconds or until softened and place onto the damp towel
  7. Working quickly, lay a chicken fillet into the centre of the wrapper, leaving about 1 inch of space on either side.
  8. Layer on a small amount of rice noodles and each of the remainder of your summer roll ingredients
  9. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in and complete the roll.
  10. Set onto a large serving platter and repeat with the remaining wrappers and fillings. Leaving a little space between each roll so they don’t all stick together.
  11. Sprinkle the whole platter with a few coriander leaves and serve with the peanut sauce for some serious dunking action!
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