Jerk Chicken Rice Paper Rolls with Mango Sauce
Elevate your next meal with these vibrant Jerk Chicken Rice Paper Rolls with Mango Sauce—a tropical twist on a classic fresh roll! Packed with juicy jerk-seasoned chicken, crisp julienned vegetables, aromatic herbs like mint and cilantro, and tender rice vermicelli, these rolls are as flavorful as they are refreshing. Served with a luscious homemade mango dipping sauce infused with lime, honey, and soy sauce, every bite offers a perfect balance of sweet, savory, and spicy notes. Quick to prepare in just 40 minutes, this dish is ideal for a light lunch, appetizer, or a fresh take on party finger food. Plus, it’s naturally gluten-free and bursting with Caribbean-inspired flair. Pair these rice paper rolls with your favorite summer drink and enjoy a taste of paradise!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Jerk seasoning
- 10 pieces Rice paper wraps
- 1 cup Carrot, julienned
- 1 cup Cucumber, julienned
- 1 cup Red bell pepper, julienned
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 1 cup Cooked rice vermicelli noodles
- 1 medium Mango, peeled and cubed
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 teaspoon Soy sauce
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
Instructions
Marinate the chicken breasts by rubbing them with the jerk seasoning. Set aside for 10 minutes to allow the flavors to develop.
Heat the vegetable oil in a skillet over medium-high heat. Cook the chicken for about 4-5 minutes per side, or until fully cooked and nicely browned. Remove from heat and let rest for 5 minutes, then slice into thin strips.
Prepare all the filling ingredients by julienning the carrot, cucumber, and red bell pepper, and setting them aside with the fresh mint, cilantro, and cooked rice vermicelli noodles.
To make the mango sauce, blend the mango cubes, lime juice, honey, soy sauce, and water in a blender until smooth. Adjust the consistency with additional water if needed.
Fill a large, shallow bowl with warm water. Submerge one rice paper wrap in the water for about 10-15 seconds, until it becomes soft and pliable. Carefully transfer it to a clean, damp kitchen towel or cutting board.
On the softened rice paper, layer a small portion of the sliced chicken, carrots, cucumber, red bell pepper, mint, cilantro, and rice vermicelli noodles. Be careful not to overfill.
Fold the bottom of the rice paper over the filling, then fold in the sides, and roll it up tightly to seal. Repeat with the remaining rice paper wraps and filling ingredients.
Serve the rice paper rolls immediately with the mango sauce on the side for dipping.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 23.2 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
