mangoes

Chicken and Mango Summer Rolls with Agra Dolce Sauce

Ingredients  Needed

• 3 Each Rice Skins
• 3 Oz Julienned Half Julie Ripe Mangoes
• 3 Oz of Julienned Grilled Chicken
• 1 Oz Bean Sprouts
• 3 Leaves of Romaine Lettuce Chiffonade ( Chopped )
• 1 Oz of Julienned Carrots
• 2 Oz Cilantro
• 1 Oz Chopped Peanuts or Cashews
• 1 Oz of Julienned Purple Onions
•  2 Oz Chopped Chives
• 1 Oz Mint Leaves
• Salt and Black Pepper
• Olive Oil
• Warm Water

Agrodolce Sauce

·       1 Tbsp of Olive Oil

·       1 Oz of Finely Chopped Purple Onions

·       ¾  cups dry red wine

·       ½  balsamic vinegar

·       1/3 cup water

·       ¼  cup sugar

·       3 Tbsp of Honey

·       ¾ Tsp Salt

·       ¼  Tsp black pepper

 

Method

Agrodolce Sauce

In a medium sauce pan, place over medium heat and add the olive oil. Sweat the purple onions until fragrant for about 1 minute. Add all other ingredients except the salt and black pepper and simmer until it has reduced by half its volume. Taste and adjust the flavor to your liking with the salt and pepper.

Summer Rolls

Place a dry cutting board down on your station. Have all items prepped and ready to go for assembly. Fill a medium bowl with warm water, and holding the rice skins with your thumb and index fingers only, place the skins in the warm water to re-hydrate, passing it two or three times until it is soft and pliable. Drain off excess moisture and place on the cutting board. Place lengthways few strips of julienned chicken, mango, bean sprouts, lettuce, carrots, purple onions, chives, crushed nuts then the cilantro and mint leaves. Drizzle little olive oil gently over the ingredients to dress and add a pinch of salt and black pepper. Then gingerly roll the rice skin over sushi style to encapsulate all the vegetables and secure the sides of the skins until they stick. Cut onto the bias and serve with dipping agro dolce sauce.